| 1 | Cake: sprinkle nuts in bottom of bundt pan. |
| 2 | Mix all cake ingredients together. |
| 3 | Pour over nuts. |
| 4 | Bake 1 hour at 325°F. |
| 5 | Cool. |
| 6 | Invert on serving plate. |
| 7 | Prick top and drizzle and smooth glaze evely over top and sides. |
| 8 | Allow cake to absorb glaze. |
| 9 | Repeat until glaze is used up. |
| 10 | Glaze: melt butter in sauce pan. |
| 11 | Stir in water and sugar. |
| 12 | Boil 5 minutes, stirring constantly. |
| 13 | Remove from heat and stir in rum. |
