Raspberry Rum Cake with Buttered Rum Glaze

1 cup pecans
1 (18.25 ounce) box yellow cake mix
1 (4 ounce) box instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum
1 (12 ounce) package semisweet chocolate morsels, melted
1 cup raspberry jam, warmed to room temperature

Buttered Rum Glaze:
1/4 cup plus 2 tablespoon butter
3/4 cup granulated sugar
3 tablespoons water
3 tablespoons rum

Cake: Heat oven to 325 degrees F (160 degrees C). Sprinkle pecans over bottom of a greased and floured 10-inch tube or 12-cup Bundt pan. Set aside.

In large mixing bowl, combine cake mix with instant pudding, eggs, cold water, oil and dark rum, mixing well. Pour 1/3 cake batter over pecans. Drizzle melted chocolate evenly over batter in pan. Pour another 1/3 of cake batter over melted chocolate. Spoon raspberry jam evenly over batter. Pour remaining batter on top of jam. Bake for 1 hour or until tested done when a wooden pick inserted in center comes out clean. Cool 10 to 15 minutes before removing cake from pan.

While cake is still warm, prick top of cake with the tines of a long fork and drizzle Buttered Rum Glaze over top and sides of cake.

Buttered Rum Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in rum.

Makes 12 to 15 servings.