-GLASS-
1/4 lb Oleomargarine 1 c Granulated sugar
1/4 c H2o 1/2 c Dark rum (80 substantiation)

Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or
12-cup bundt pan. Sprinkle nuts over bottom of pan. Mix cake
ingredients unitedly. Pour over nutmeats. Broil 1 minute. Poise. Invert
on serving shell. Prick top with fork or something equivalent to make
fairly large holes in which the glaze ooze. Drizzle and smooth glaze
evenly over top and sides. Allow cake to absorb glass. Repeat until
glaze is used up.

For glass: Melt oleo in saucepan. Stir in water and boodle. Churn 5
minutes, stir in rum.

This cake may be served with whipping drub if desired.