Bacardi Rum Cake

(as served at Mama's Ristorante on MAIN STREET)

1 cup chopped pecans or walnuts

1 18 1/2 oz. package yellow cake mix

3 3/4 oz. package Jell-O Instant Vanilla Pudding mix

4 eggs

1/4 cup water -- cold

1/2 cup Wesson

1/2 cup Bacardi Dark Rum (80 proof)

Glaze:

1/4 lb. butter

1/4 cup water

1 cup granulated sugar

1/2 cup Bacardi Dark Rum

Preheat oven to 325 degrees. Grease and flour 10-inch tube or 12-cup Bundt pan. Sprinkle nuts over bottom of the pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick Top. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until all glaze is used up.

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

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