Rum Cake with Rum Glaze

• 1 cup (225 ml) chopped walnuts
• 1 box yellow cake mix
• 1/2 cup (125 ml) dark rum
• 4 eggs
• 1/2 cup (125 ml) water
• 1 (4 serving) package of instant vanilla pudding
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (125 ml) butter or margarine
• 1/2 cup (125 ml) sugar
• 1/8 cup (30 ml) water
• 1/4 cup (60 ml) rum (80 proof)

1. Preheat oven to 325 degrees (175 C.) F.
2. Grease and flour a 10 inch tube or bundt pan.
3. Sprinkle nuts over the bottom of the pan.
4. Mix together the cake mix, 1/2 cup (125 ml) dark rum, eggs, 1/2 cup (125 ml) water, oil, and vanilla pudding mix.
5. Pour batter over the nuts in the pan.
6. Bake for 1 hour.
7. Cool, and invert cake on a serving plate.
8. Prick the top of the cake.
9. Melt butter in a saucepan.
10. Stir in 1/8 cup (30 ml) water and sugar.
11. Boil for 5 minutes, stirring constantly.
12. Remove glaze from heat, and stir in 1/4 cup (60 ml) rum.
13. Drizzle and smooth glaze evenly over the top and sides of the cake.

walnuts, yellow cake mix, dark rum, eggs, water, vanilla pudding, vegetable oil, butter, sugar, water, rum

Taken from online-cookbook.com/goto/cook/rpage/0006E9 (may not work)