Preheat oven to 350. In a large bowl, mix all ingredients together EXCEPT nuts. Sprinkle nuts over bottom of grease and floured bundt pan. Pour batter over nuts. Bake for 1 hour. Cool. Invert on serving plate. Make glaze.
Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Prick top of cake. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze.
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|Serving Size: 1 Serving (153g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 475 (72%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 8.9g||44 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 23.8g|
|Cholesterol 73mg||22 %|
|Sodium 2751.9mg||95 %|
|Potassium 93.9mg||2 %|
|Total Carbohydrate 40.8g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 39.4g|
|Protein 4.6g||7 %|
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Calories per serving: 660
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