1 package instant vanilla pudding (large box)
4 eggs
1 cup chopped nuts (optional)
1/2 cup water
1/2 cup oil (Puritan, Wesson, etc.)
1/2 cup dark rum (your choice)
Sprinkle nuts on bottom of well greased and floured bundt (or tube) pan; mix all cake ingredients together and pour over nuts. Bake at 325 degrees for one (1) hour. Cool and invert cake. Prick top of cake with fork, and pour over glaze. (I use a meat baster to glaze the cake and to also force some of the glaze into the middle of the cake.)
GLAZE
1/4 pound butter (or margarine)
1/4 cup water
1 cup sugar
1/2 cup dark rum
Melt butter, water and sugar in saucepan. Boil for five (5) minutes stirring constantly. Remove from heat and stir in rum. Now.....glaze away!