Rum Cake with Glaze

1/2 cup chopped pecans
1 package butter recipe cake mix
1 package vanilla instant pudding (3 3/4 ounces)
1/2 cup rum
1/2 cup water
4 eggs
1/2 cup vegetable oil

GLAZE
1 cup granulated sugar
1 stick butter or margarine
1/4 cup rum
1/4 cup water

Grease well and lightly flour a bunt or tube pan.

Mix all ingredients except pecans and beat for 2 minutes with mixer. Fold in the pecans. Pour into cake pan and bake at 350 degrees for 1 to 1 1/4 hours until knife inserted into center of ring comes out clean and just before cake starts to shrink away from sides of pan. WATCH THE CAKE as it will begin to burn easily once it is done. Cool in the pan.

Prepare glaze while cake is baking. Mix sugar, rum, butter and water in saucepan. Bring to a boil and continue to boil for 3 minutes. Remove from heat.

Once the cake is at room temperature, invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake. This will take some time and as the glaze begins to cool more it will stick better to the sides of the cake.

NOTE: The cake burns easily once it is done so you really have to start watching it after the one hour mark. Baking time depends on individual ovens; some will be ready in an hour, some require slightly more baking time.