Bacardi Rum Cake

250ml chopped pecans or walnuts

1 520g pkg of yellow cake mix

1 99 g pkg Jell-O Vanilla Instant Pudding & Pie Filling

4 eggs

125ml cold water

125ml cooking oil

125ml Bacardi amber or "1873" rum

Glaze

125ml butter

50 ml water

250 ml granulated sugar

125ml Bacardi amber or "1873" rum

Preheat oven to 325 F. Grease and flour 25 cm (10") tube or 3 litre (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 till glaze is used up. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum.