Rum Cake - cooking recipe

Ingredients

1 cup chopped walnuts or 1 cup pecans
1 (18 ounce) package yellow cake mix
1 (3 3/4 ounce) package vanilla flavor instant pudding and pie filling mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum (80 proof )
Glaze
1/2 cup butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof )

Preparation

Preheat oven to 325 degrees.
Grease and flour 10-inch tube or 12-cup Bundt pan.
Sprinkle nuts over bottom of pan.
Mix all cake ingredients together.
Pour batter over nuts.
Bake 1 hour.
Cool; invert onto serving plate. Prick top with fork.
Spoon and brush glaze evenly over top and sides.
Glaze:
Melt butter in saucepan. Stir in water and sugar.
Boil for 5 minutes, stirring constantly, and remove from heat.
Stir in rum. You may decorate with whipped cream before serving.
** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
** I also bake this cake 3 to 4 days ahead of time.***.