Preheat oven to 325 degrees.  Grease mini bundt pan.  Sprinkle nuts & sugar in bottom of each mini bundt pan.  Mix all cake ingredients together.  Divide & pour over 12 mini bundt (approx. 1 cup each).  Bake until done.  Cool.  Take out of pan.

Glaze:  Melt butter in saucepan.  Stir in water and sugar.  Boil 5 minutes stirring constantly.  Stir in rum.

1/4 lb butter

1/4 cup water

1 cup granulated sugar

1/2 cup rum (80 proof)

Dip entire rum cake in glaze on top and bottom.  Wrap in saran wrap & tie at top w/raffia.