Cake: Sprinkle nuts in bottom of bundt pan. Mix all cake ingredients
together. Pour over nuts. Bake 1 hour at 325 F. Cool. Invert on serving
plate. Prick top and drizzle and smooth glaze evely over top and sides.
Allow cake to absorb glaze. Repeat until glaze is used up. Glaze: Melt
butter in sauce pan. Stir in water and sugar. Boil 5 minutes, stirring
constantly. Remove from heat and stir in rum.
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