Ingredients for cake:

• 1 cup chopped pecans or walnuts (optional)
• 1 – 18 1/2 ounce package of yellow cake mix
• 1 – 3 3/4 ounce package instant vanilla pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup Wesson Oil
• 1/2 cup dark rum

Ingredients for glaze:

• 1/4 pound butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup dark rum

Instructions for cake:

• Preheat oven to 325 degrees
• Grease and flour a 10 inch tube or 12-cup Bundt pan.
• Sprinkle nuts over the bottom of the pan.
• Mix all cake ingredients together. Pour batter over nuts in the pan.
• Bake for 1 hour. Set on rack to cool.
• Invert on serving plate.
• Prick top of cake and drizzle and  brush the glaze evenly over the top and sides.

Instructions for glaze:

• Melt butter in sauce pan.
• Stir in water and sugar.
• Boil for 5 minutes, stirring constantly.
• Stir in rum.

Comments:

• Optional: Decorate with border of sugar frosting or whipped cream.
• Serve with seedless green grapes dusted with powdered sugar and whole maraschino cherries.