This is a very different recipe for Rum Cake. It is worth the effort.

RUM CAKE (BOLO DI ROM)
Makes 6 to 8 servings

8 tb unsalted butter
1 cup sugar
4 large eggs
1/4 cup dark rum
3 tb lime juice
2 tsp grated lime rind (so easy with the new grater devices)
1 1/2 cups all purpose flour 1/2 cup yellow cornmeal
2 tsp baking powder

Cream the butter & sugar together in a large bowl until light & fluffy. Beat in the eggs one by one, then add the rum. lime juice & grated rins. Sift the flour, corn meal & baking powder together & beat 1/2 cup at a time, into the egg & butter mixture. Pour the batter into a buttered 8 inch round cake pan. Bake in a 350 F oven, about 1 hour, or until a cake tester inserted into the center of the cake comes out clean. Let the cake cool completely before removing it from the pan. An option is to sprinkle 1/2 cup semi-sweet chocolate bits over the cake & place under a broiler for 1 to 2 minutes to melt the chocolate; or sift confectioners sugar over the top while tha cake is still warm, or pour 2 tb dark rum over the cake while still hot. Let cool before cutting.