Royal Raspberry Rum Cake

1 cup pecans
1 (18.25 ounce) box yellow cake mix
1 small box instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark 80 proof rum
1 package Baker's semisweet chocolate
1 small jar raspberry jam

Glaze:
1/4 pound butter
1/4 cup water
Granulated sugar
1/2 cup rum

Heat oven to 325 degrees F. Sprinkle one cup pecans over bottom of greased and floured 10-inch tube or 12-cup Bundt pan.

Mix yellow cake mix with instant pudding, eggs, cold water, oil and 1/2 cup dark rum. Pour 1/3 of this mixture over nuts. Melt package of semi-sweet chocolate and drizzle evenly over batter in pan. Pour another 1/3 batter over chocolate.

Heat small jar of jam (to make it flow) and spoon over batter. Pour remaining batter on top of jam. Bake one hour; cool, invert cake. Prick top of cake.

Make glaze by melting butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Drizzle and smooth glaze over top and sides of cake.