Hi Sasha,

Here's a recipe that's been around a long time that's wonderful if you don't need a recipe without alcohol in it (actually, I think the alcohol is pretty well boiled away). I usually make it without the nuts, double the rum glaze and drizzle a thin chocolate frosting over the top after finishing the rum glaze. Serve with a good vanilla or eggnog flavored ice cream or just whipped cream.

Happy Holiday Baking,

Betsy

Famous Bacardi Rum Cake

CAKE
1 cup pecans or walnuts, chopped (optional)
1 package (2 layer size) yellow cake mix
1 4-serving) package instant vanilla pudding mix
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bicardi dark rum (80 proof)

GLAZE
1 stick (1/2 cup) butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bicardi dark rum (80 proof)

Preheat oven to 325 degrees F. Grease and flour a 10" tube pan or 12-cup
Bundt pan. Sprinkle the nuts over the bottom of the pan. Mix all cake
ingredients together and beat until fluffy. Pour batter over the nuts and
bake for 1 hour. Cool. Invert cake onto serving dish. Prick top with a
fork in several places.

For glaze, melt butter in a saucepan. Stir in water and sugar and boil for 5
minutes, stirring constantly. Remove from heat and stir in rum. Drizzle and
smooth some of the glaze evenly over cake top and sides. Allow cake to
absorb glaze. Repeat this until all the glaze has been used.