I still like this best....
Bacardi Rum Cake
1 cup chopped pecans
one 18 1/2 oz yellow cake mix
one 3 1/2 oz pkg Jello instant pudding
4 eggs
1/2 c. cold water
1/2 cup Wesson oil
1/2 cup Bacardi dark rum
Preheat oven to 325. Grease and flour a 10 inch tube pan or a 12 cup bundt pan sprinkle nuts over bottom of pan. Mix cake ingredients and pour over nuts. Bake for one hour. Cool and invert on serving platter, prick and drizzle glaze over top a little at a time, allowing cake to absorb glaze. Repeat until all glaze is used up.
Glaze: 1/4 pound butter. 1/4 cup water 1 cup granulated sugar and 1/2 cup dark rum. Cook butter, sugar and water 5 minutes....remove from fire and add the rum.

Linda C

My son is a rum fan, so he likes this one! He prefers the dark Jamaican rum (Of course! it's expensive here!!).

Rum Syrup Cake
1 cup demerara sugar [raw sugar can be used]
250g butter
1 teaspoon vanilla
4 eggs
2 cups self raising flour

Beat the sugar, butter and vanilla together until creamy. Add eggs one at a time and beat well. Stir in sifted flour and spoon mixture into a well greased 20x23cm fluted ring pan. Bake at 180C for 55 minutes. Allow cake to stand for 5 minutes before turning onto a rack to cool.

Syrup:
3/4 cup demerara sugar [ditto!]
1/2 cup strong black coffee
1/4 cup rum

Stir sugar, and coffee over heat until sugar has dissolved. Add rum. To serve, place cake on a serving platter and slowly pour syrup over so that it is completely absorbed. Cut into slices, and accompany with apricot conserve and whipped cream.

If you can't find either demerara sugar or raw cane sugar (see link below as a reference for what they are), substitute, say, 1/4 cup brown sugar for some of the white. Use less if you're a bit concerned about the results!

Here is a link that might be useful: sugar cane products

Home Cookin Chapter: Recipes From Thibeault's Table

Sauce

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup whipping cream
1/2 cup butter
1/4 cup rum
. Grease 10 inch pie plate

Cream butter with sugar, add eggs and beat well. Sift flour, species ,
soda and salt. Blend into butter mixture. Add aples, nuts and
vanilla. mix thoroughly. Pour in to pie pan. Bake until lihtly
brown, about 45 minutes

Serve with sauce.

Sauce Directions

Combined sugars and cream and butter cook on low heat for 10 to 15
minutes. Remove from heat and add rum.

I have the same recipe as Lindac and it is delicious. The glaze is what really puts the cake over the top. I use Meyers Rum, however, as it is a great cooking rum.

This one starts out with a box mix, which I generally don't do, but this recipe is a favorite of mine. It is from the Fredericksburg Herb Farm in Texas. I always order this whenever I visit their tea room. ~ Suzie

Rosemary and Orange Rum Cake with Glorious Glaze
1 (2-layer) package yellow cake mix
1 small package vanilla instant pudding mix
1 tablespoon finely minced fresh rosemary
Grated zest of one orange
½ cup water
½ cup canola oil
½ cup light rum
4 eggs
1 cup chopped pecans
Combine cake mix, pudding mix, rosemary and orange zest in a food processor. Process until mixed. Add water, oil and rum; mix well. Add eggs one at a time, mixing well after each addition. Stir in pecans. Pour into bundt pan sprayed with non-stick baking spray. Bake at 325 degrees for one hour or until wooden pick comes out clean. Pour Glorious Glaze over cake in pan. Allow glaze to soak into pan completely before removing cake. Invert cake so that glazed top is facing up. Garnish with fresh rosemary sprigs.
Glorious Glaze
½ cup unsalted butter 1 cup sugar
¼ cup water ¼ cup rum
Bring butter, sugar, water and rum to a boil in saucepan. Boil until mixture reaches soft-ball stage or 235 degrees on candy thermometer.