Rum Cake

For cake:
1 c. chopped nuts, pecans or walnuts
1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz) vanilla pudding mix (Jello)
4 eggs
1/2 c. cold water
1/2 c. oil
1/2 c. dark rum

Glaze:
1/4 lb. butter
1/4 c. water
1 c. sugar
1/2 c. rum

Grease and flour 10 inch bundt or tube pan. Sprinkle with nuts. Mix rest of cake ingredients and pour over nuts. Bake 1 hour at 325 degrees. Cool, invert on plate. Prick top with fork and drizzle with glaze. Decorate with whipped cream, cherries and grapes dusted with icing sugar.

For glaze: melt butter, add rest, boil 5 minutes, stirring constantly. Remove from heat and add rum.