Schmeyer Bacardi Rum Cake - cooking recipe

Ingredients

1 c. chopped pecans or walnuts
1 pkg. yellow cake mix
1 pkg. instant lemon jello (small size)
4 eggs
1/2 c. cold water
1/2 c. vegetable oil
1/2 c. dark rum or brandy

Preparation

Mix together cake mix, lemon jello, eggs, water, oil and dark rum.
Grease and flour 10-inch tube pan.
Put 1/2 of nuts in pan and add 1/2 of mixed cake mixture.
Add other half of nuts and rest of cake mixture.
Bake at 325\u00b0 for 1 hour.