Bacardi Rum Cake

Ingredients:
1 cup chopped pecans
1 package yellow cake mix (pudding in the mix)
1 package jell-o instant pudding
1 egg
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi dark rum

Glaze:
1/4 pound butter
1/4 cup water
1 cup white sugar
1/2 cup Bacardi dark rum

Method:
Preheat oven to 325 F. Grease and flour a 10 inch tube pan. Sprinkle pecans over the bottom of the pan. Mix all the cake ingredients together. Pour batter over pecans in the pan. Bake 1 hour. Set on rake to cool. Invert on serving plate. Poke top with fork or toothpick. Drizzle and brush glaze evenly over the top.

For glaze:
Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. 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.