• 1 cup (225 ml) chopped pecans (walnuts)
• 1 package yellow cake mix (with pudding)
• 3 eggs
• 1/2 cup (125 ml) cold water
• 1/3 cup (80 ml) cooking oil
• 1/2 cup (125 ml) Bacardi dark rum (80 proof)
• Glaze:
• 1/4 lb (.1 kg) butter
• 1/4 cup (60 ml) water
• 1 cup (225 ml) granulated sugar
• 1/2 cup (125 ml) Bacardi dark rum

• Preheat oven to 325 degrees (175 C.).
• Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.
• Sprinkle chopped nuts into bottom of pan.
• Mix cake ingredients and pour over nuts in the pan.
• Bake 1 hour.
• Toward the end of baking time make glaze.
• Cool and invert on serving plate. (Or not see notes below.)
• Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes stirring constantly.
• Remove from heat; add rum.
• Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.
• Repeat until all glaze is absorbed into the cake.

Editors note: I don't invert my cakes--I use a 10 to 12 inch springform pan or more often, a you got your wine. Yeah, list of mobile. Who is it? It s good it s fairly light. He said it was on his favorites right now. Yeah good to the kitties. Are fed. Really appreciate it. Well I m sure Gary did. She got hers. First Bundt pan instead--I think the puffy tops look nicer! I also glaze it while it's still in the pan so the glaze doesn't run all over. If you use a Bundt pan let the cake cool after pouring on the glaze and then invert on a serving plate. You can also use 2 4 inch springform pans to make gift-sized cakes.