1 cup chopped walnuts 1 package yellow cake mix with pudding in it-(not the one that is "butter" recipe) 3 large eggs 1/3 cup Wesson oil (or other vegetable oil) 1/2 cup cold water 1/2 cup dark rum (80 proof) Glaze: 1 stick of butter 1/4 cup water 1 cup granulated sugar 1/2 cup dark rum Preheat the oven to 325 degrees. Grease, flour a 10" tube or 12-cup bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all of the cake ingredients together until wet. Then mix on medium speed for 2 minutes. Pour the batter over the nuts. Bake for one (1) hour.

Cool the cake on a rack and remove it from the pan after 15 minutes. When it is cook, invert it nuts side up, on a serving dish. Glaze: Melt the butter in a sauce pan. Stir in the water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Prick the top of the cake with a long fork (like one used for carving). Spoon and brush the glaze over the top of the cake until it is absorbed. Repeat until it is used up.