Rum Cake (Bicardi)

Ingredients

• 1 cup chopped walnuts
• 1 18 oz package yellow cake mix (or banana)
• 1 3 3/4 oz package instant vanilla pudding mix (or tapioca)
• 4 eggs
• 1/2 cup cold water
• 1/2 cup wesson oil
• 1/2 cup bicardi rum
• GLAZE
• 1/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 1/2 cup bicardi rum

Instructions

Preheat oven to 325 degrees. Grease and flour 10" tube or 12 cup bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts in pan.  Bake 1 hour. Set to cool. Invert on serving plate. Prick top. Drizzle and brush glaze evenly over top and sides.

For glaze, melt butter in saucepan. Stir in water and sugar. Biol 5 minutes, stirring constantly. Stir in rum.

Decorate with whole maraschino cherries and border with sugar frosting or whipped cream. Serve with seedless grapes dusted with powdered sugar.