Rum Cake

Ingredients:

• 1 cup chopped walnuts
• 1 18½ oz pkg yellow cake mix
• 1 3¾ oz pkg jello vanilla instant pudding
• 4 eggs
• ½ cup cold water
• ½ cup oil
• ½ cup Rum

Glaze:

• ¼ pound butter
• ¼ cup water
• 1 cup sugar
• ½ cup rum

(If pudding is in cake mix, omit instant pudding, use 3 eggs and 1/3 cup oil instead.)

Preheat 325 degrees, 10" tube pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour, invert on serving plate (let it cool some first, or it crumbles and collapses!), prick top and pour glaze over top and sides.

Glaze: Melt butter, stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.