Preheat oven to 325. Grease & flour a 10-inch tube or bundt pan. Sprinkle nuts over bottom of pan. Mix all cake ingredients together. Pour batter over nuts. Bake 1 hour & cool. Invert on serving plate. Prick top. Spoon & brush glaze evenly over top & sides of cake. Allow cake to absorb glaze. Repeat until all glaze is used up. GLAZE: Melt butter in saucepan. Stir in water & sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. MRS. VICTOR JUENGEL From
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|Serving Size: 1 Serving (187g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 266 (51%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 392.9mg||121 %|
|Sodium 225.2mg||8 %|
|Potassium 117.4mg||3 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 50.6g|
|Protein 10.6g||15 %|
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Calories per serving: 522
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