Cake Preheat oven to 325 F. 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. Bake 1 hour. Cool. Invert on serving plate. Prick top. Spoon and brush glaze evenly over top and sides. Allow cake to absorb glaze. Repeat till glaze is used up. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Optional: Decorate with border of sugar frosting or whipped cream.
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|Serving Size: 1 Serving (1107g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 1469 (32%)|
|Amt Per Serving||% DV|
|Total Fat 163.2g||218 %|
|Saturated Fat 39.8g||199 %|
|Monounsaturated Fat 66.7g|
|Polyunsanturated Fat 46.5g|
|Cholesterol 626.7mg||193 %|
|Sodium 6011.6mg||207 %|
|Potassium 967.6mg||25 %|
|Total Carbohydrate 719.7g||212 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 708.5g|
|Protein 55.4g||79 %|
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Calories per serving: 4522
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