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Cake Ingredients:
1 package yellow cake mix with pudding in the mix
4 eggs
1/2 c. water
1/2 c. oil
1/2 c. rum
1 c. chopped pecans or sliced almonds
(I did not use the nuts when I baked the cake in the heart pan.)

Glaze:
1/4 pound butter (1 stick)
1c. sugar
1/4 c. water
1/2 c. rum

Preheat oven to 325°F. Grease and flour a 10" tube pan or a 12-cup bundt pan.  Sprinkle the bottom of the pan with the chopped nuts.  

Combine the cake mix, eggs, water oil and rum together, beating until smooth.  Pour into the prepared pan and bake in the middle of the oven for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.  If you use the Nordic Ware heart cake pan, do not bother using the nuts on the bottom of the pan.  Simply fill the pan about 2/3 full of cake batter - use any excess batter to make a cupcake or two.

Bake about 35 to 45 minutes or until a toothpick inserted in the center comes out clean.  Cool cake in pan about 10 minutes and then invert on a wire rack to cool.  Move cake to a serving plate and prick cake all over with a toothpick.

Make the glaze by melting the butter, sugar and water in a saucepan over moderate heat.  Bring to a boil. Stir constantly and boil for 5 minutes.  Remove from the heat and stir in the rum.  Slowly spoon the warm glaze over cake. I spend several minutes doing this, because the glaze runs off the cake and onto the plate. I simply keep spooning the glaze off the plate onto the cake until most of the glaze has sunken into or clung to the cake.  Loosely cover cake with plastic wrap and let it sit from one to two days in the refrigerator. Serve with sweetened whipped cream.