Blackstrap Rum Cake

• 2 tablespoons butter
• 1 cup chopped black walnuts
• 1 box yellow butter recipe cake mix
• 1 box instant vanilla pudding
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 1/2 cup Cruzan blackstrap rum
• Glaze:
• 1/4 cup butter
• 2 tablespoons water
• 1/4 cup sugar
• 1 tablespoon blackstrap molasses
• 1/4 cup Cruzan blackstrap rum

Melt butter in skillet and toast walnuts over medium heat until golden brown. Prepare a 10 cup bundt pan by spraying with cooking spray containing flour. Place cooled nuts in pan. In mixing bowl, combine cake mix, pudding, eggs, oil, water, rum and mix until well blended, about 3-4 minutes. Pour into prepared pan over nuts. Bake at 325 degrees for 50-55 minutes or until done. Remove from oven and let the cake cool in the pan for 5 minutes before placing on cake plate or cooling rack. Glaze: Melt butter in a sauce pan. Add water, sugar and molasses. Bring to a boil, then reduce heat and simmer until thick, about 4-5 minutes. Remove from heat and stir in rum. With a skewer, poke holes in top and sides of cake. Drizzle glaze on top of cake slowly until all is absorbed.