Holiday Rum Cake

Submitted by Camille Roberts, Seven Springs

Cake:

1 cup chopped pecans/walnuts
18-ounce package of yellow cake mix
3 3/4-ounce package of instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum (80 proof)

Preheat oven to 325 degrees F. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of pan. Combine all ingredients until well mixed. Pour over nuts. Bake one hour. Cool. Invert onto serving plate. Prick top of cake.

Glaze:

1/4 pound butter or margarine
1/4 cup water
1 cup granulated sugar
1/2 cup rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Bring to a boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Drizzle glaze and repeat drizzling until glaze is used up.