Rum Cake

Holiday Time with friends and family ... enjoy this rum cake recipe - easy and amazing!

1 cup chopped pecans or walnuts
1 18.25 ounce package of Vanilla Variations by Creative Bakery Solutions
1   3 3/4 oz pkg Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark rum

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

Preheat oven to 325 degrees.  Grease and flour ring pan.  Sprinkle nuts over bottom of pan.  Mix all ingredients together.  Pour batter over nuts.  Bake 1 hour.  Cool.  Invert on serving plate.  Prick top.  Drizzle and smooth glaze evenly over top and sides.  Allow cake to absorb glaze.  Repeat till glaze is used up.

For glaze:  melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes, stirring constantly.  Remove from heart.  Stir in rum.  Optional:  Decorate with whole maraschino cherries and border of sugar frosting or whipped cream.  Serve with seedless green grapes dusted with powdered sugar.