Remember that delicious rum cake???

Here is the recipe! Just in time for the holidays.
Courtesy Karen Stinson, Mtn. Grove.

Cake:
1 cup chopped pecans or walnuts (I use pecans)
1 - 18.5 oz. pkg. yellow cake mix
1 - 3 3/4 oz. pkg. Jello instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 Wesson oil (or Crisco, whatever you have)
1/2 cup Bacardi dark rum (80 proof)

Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup rum

Preheat oven to 325 degrees F. 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. For the glaze, melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Gradually stir in rum. Prick the top of the cake. (The cake should still be warm.) Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Repeat until the glaze is used up.

Yummy!