1 c Chopped pecans or walnuts
1 pk (18 ?oz) yello cake mix
1 pk 3? Jello instant vanilla
Pudding mix 4 Eggs
1/2 c Cold water
1/2 c Wesson oil
1/2 c Bacardi dark rum (80 proof)
GLAZE INGREDIENTS: 1/4 lb Butter
1/4 c Water
3/4 c Granulated sugar
1/2 c Bacardi dark rum (80 proof)
FOR CAKE: Preheat oven to 325?F. Grease & flour 10″ tube or 13-cup Bundt Pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top in many places (with something small like fork tines or a toothpick). Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until glaze is used completely. FOR GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Rum. OPTIONAL: Decorate with whole maraschino cherries and border of sugar frosting or whipped cream. Serve with seedless green grapes dusted w/powdered sugar