Kid-Friendly Rum Cake

     Page Ninety-Six.
     Today's the last day of school and to celebrate, I'm making a Jamaican dinner including jerk chicken and rum cake. It's amazing how difficult it was to find a kid friendly version of rum cake. In the end, I had to mix and match recipes and, sort of, create a new one. Here it is:

1 cup coarsely crushed walnuts (or pecans)
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1 standard-sized box yellow cake mix
1 standard-sized box instant vanilla pudding
1 cup milk
1/2 cup oil
4 eggs
2 Tablespoons rum flavoring
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1 stick butter
1/2 cup sugar
1/2 cup water
1 teaspoon rum flavoring
1 teaspoon vanilla
     Preheat oven to 350 F. Grease and flour a bundt pan. Pour coarsely crushed nuts into pan, all around. Beat all cake batter ingredients until smooth, a few minutes. Pour into pan and cook about one hour, until toothpick comes out clean. Remove from oven and let cool about ten minutes, invert onto platter and let cool an hour or longer.
     While cake cools, prepare glaze. Put butter, water and sugar in small saucepan and heat to boiling, stirring constantly. Let boil over medium-high heat a few minutes, then mix in rum and vanilla. Pour hot glaze into bundt pan and put cake back in to soak up glaze. Leave it in for a while, perhaps thirty minutes or so, then invert back onto platter, cover with cake cover, and refrigerate overnight. Enjoy the next day. A very scrumpdelicious cake for a special, or not, occasion.