1 small box (3-1/4 oz.) royal instant vanilla pudding
2 1/2 cups chopped nuts
4 eggs
1/2 cup dark rum
1/2 cup vegetable oil
1/2 cup water
rum glaze
1/4 cup water
1/2 cup butter
1 cup sugar
1/2 cup dark rum
melt butter in a small saucepan. add the water and sugar; boil for 5 minutes, stirring occasionally. remove from heat and stir in rum
Directions:
1. Grease and flour a tube pan. Spread 1 cup of the chopped nuts in the bottom of the pan. Mix the remaining ingredients and blend well. Pour the batter over the chopped nuts. Bake at 325°F for about 1 hour. Let cake cool in the pan for about 15 minutes, then invert onto a large serving plate. 2. Poke holes all over the top of the cake with a fork. Pour the glaze over the top and sides of the cake. Let cool and then wrap in foil or put in an airtight container. This cake is better if allowed to age for a couple of days.
