Hi David,

Here's the rum cake recipe that I use. I haven't read through all the recipes posted, so it may be the same as another - but thought I'd go ahead and throw it into the mix with a few additional notes. One great tip that I got from a dear woman that I haven't seen in far too long is to double the rum glaze. I do that each time I make it now and I think it makes the cake extra-delicious.

I hope we can come up with the exact cake you remember. Of course, now you'll have to try all the recipes to give them a taste test! I'm going to try the one with pineapple the next time - sounds very good to me!

Happy Baking,

Betsy

Bacardi Rum Cake
Preheat oven to 325 degrees F
Greased and flour a 10-inch tube pan

1 pkg (2-layer size) yellow cake mix
1 pkg (3.75 oz) instant pudding mix
4 eggs
1/2 cup cold water
1/2 cup Bacardi Dark Rum (80 proof) (I don't always use dark rum)
1/2 cup vegetable oil
Rum Glaze (recipe follows)
Chocolate Glaze Topping (recipe follows)
2 tablespoon chopped nuts (for garnish)

Beat together cake, dry pudding mix, eggs, water, rum and oil until smooth.
Pour into prepared pan.
Bake 1 hour or until done.
Cool in pan for 25 minutes.
Invert cake onto serving plate (I use one with a rim and a little depth to it so it will catch the glaze running off).
Poke holes around the top of the cake with a toothpick.
Spoon the Rum Glaze over the cake and brush it on the sides, allowing the cake to absorb the glaze.
When the cake is cool, drizzle with Chocolate Glaze Topping and then sprinkle with chopped nuts.

Rum Glaze (I double the glaze recipe)
Note: Twice I've made this boiling the rum with the butter mixture instead of adding it afterwards. The glaze still turns out very good but the boiling burns off the alcohol (that isn't the reason I did it that way…it was absentmindedness - both times I forgot and stirred the rum right into the pan.).

1/4 lb (1 stick) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi Dark Rum (80 proof)

Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes. Remove from heat and stir in rum.

Chocolate Glaze Topping (I don't always add this chocolate glaze - the cake is very good without it)

4 ounces semisweet chocolate
1 teaspoon butter

Melt chocolate and butter over very low heat in heavy saucepan.