Bacardi Rum Cake

Cake:

1 cup chopped Pecans
1 (18½ oz) pkg. yellow cake mix
1 (3¾ oz) pkg. instant vanilla pudding mix
4 eggs
½ cup cold water
½ cup Crisco oil
½ cup Bacardi dark rum (80 proof)
Glaze:

¼ lb. butter
¼ cup water
1 cup granulated sugar
½ cup Bacardi dark rum (80 proof)

Preheat oven to 325°. Grease and flour 10" tube or 12-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. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat untill glaze is used up.

For glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.