Rum Cake

1 cup chopped, toasted pecans or walnuts
1 18-1/2 ounce yellow cake mix
1 1-3/4 ounce (4-serving size) instant vanilla pudding mix
4 eggs
1/2 cup cold milk
1/2 cup vegetable oil
1/2 cup dark rum

1/2 cup (1 stick) butter
1/4 cup water
1 cup sugar
1/2 cup dark rum

Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan.
Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2
minutes on high with electric mixer. Pour into prepared pan. Bake for 1
hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of
cake. I use an injector to put the glaze into the cake. Glaze: Melt
butter in saucepan. Stir in water and sugar.Boil 5 minutes, stirring
constantly. Remove from heat and stir in rum. Note: The rum will cause
steam. Be careful not to burn yourself.

Notes in the Margin: I have made this cake many, many times. It not only
is the perfect dessert, but I've had house guests who wanted it for
breakfast. My husband keeps threatening to use it for French toast. I
personally think that it'll never get dry enough as it stays moist a
long time. The longer this cakes sits, the better the taste. This cake
freezes beautifully.

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