Bacardi Rum Cake

1 cup chopped pecans or walnuts
    1 package yellow cake mix
    1 package vanilla instant pudding mix
    4 eggs
    1/2 cup cold water
    1/2 cup cooking oil
    1/2 cup amber rum or 1873 rum

  Glaze:
    1/2 cup butter
    1/4 cup water
    1 cup sugar
    1/2 cup amber rum or 1873 rum

  Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup
 bundt pan. Stir together cake mix, pudding mix, eggs, water, oil
 and rum. Pour batter over nuts. Bake at 325F for 1 hour. Cool 10
 minutes in pan. Invert onto serving plate and prick top with a fork.

  For glaze, melt butter in saucepan. Stir in water and sugar. Boil
 5 minutes, stirring constantly. Remove from heat. Stir in rum. Brush
 glaze evenly over top and sides of cake. Allow cake to absorb glaze.
 Repeat until glaze is used up.

Give it a BAM! Sprinkle with confectioners sugar