Had to say that I tryed this recipe today and it is very good! I used one cup of brown sugar and one cup of white sugar for the batter and used brown sugar in the topping. I was trying to use up some of the brown sugar I had. Also, instead of the heavy cream, I just used the skim milk I had on hand.....and it was still very good!!! A scoop of ice cream or a dollop of cool whip would be great with this too, but it really doesn't need anything extra.

Recipe: BACARDI GOLD SPICED RUM CAKE (Emily DeLois) For the cake: 3 c. all-purpose flour 2 t. ground cinnamon 1/2 t. ground nutmeg 1/4 t. ground clove 1 t. baking soda 1 t. salt 2 whole eggs 4 egg yolks 1 c. granulated sugar 1 c. brown sugar 1 1/2 c. canola oil 2 T. apple cider 1 T. Bacardi Gold rum 1 c. applesauce For the cider and rum glaze: 1/2 lb. unsalted butter 1 c. granulated sugar 1 c. brown sugar 1/2 c. apple cider 3/4 to 1 c. Bacardi Gold rum 1 vanilla bean, split For the mascarpone cream: 1 c. mascarpone (BelGioioso recommended because it whips well) 1 c. heavy cream 1/2 c. confectioners sugar 1/2 vanilla bean, split and seeds scraped away Additional Bacardi Gold rum if desired, to taste For the cider-poached pears: 4 c. apple cider 2 cinnamon sticks 2 c. granulated sugar 1 vanilla bean, split 6 to 8 ripe pears, peeled, cored, quartered and cut into 1/2-inch slices For the candied hazelnuts: 1 c. hazelnuts, roughly chopped 2 T. granulated sugar Pinch cinnamon 1 T. light corn syrup For garnish: Fresh mint sprigs Cinammon sticks Make the cake: Preheat oven to 350 degrees, with rack in middle. Grease and sugar one 9-inch tube pan or 20 individual foil ramekins. In a large bowl, sift together flour, cinnamon, nutmeg, clove, baking soda and salt. Whisk to combine. In the bowl of a stand mixer with the whisk attachment, beat eggs and sugars on medium high until light and fluffy, about 3 minutes. Slowly add canola oil, mixing until well combined. Slowly add in sifted dry ingredients to liquid blend. Add in apple cider and rum. Add applesauce and mix until well incorporated, scraping down sides of the bowl frequently. Pour batter into prepared pans. For tube cake, bake 1 hour and 15 minutes or until a toothpick comes out clean from center. For individual cakes, bake 10-15 minutes, checking for doneness with toothpick. Place a baking rack over a sheet pan. While cakes are still warm, remove from pans and put on baking rack. Cut off domed portion of cake so that it is level. Make the glaze: Melt butter in a small saucepan over low heat. Mix in sugars and whisk until melted. Take off heat and whisk in apple cider and rum with vanilla bean. Leftover glaze can be drizzled over individual servings or used to garnish the plate. It can also be refrigerated and reheated for another use, such as drizzled over ice cream. Make the mascarpone cream: Place in bowl of stand mixer the mascarpone, cream, sugar and vanilla bean. Whip on medium-low using whisk attachment. As soft peaks form, add rum, if using. Whip to stiff peaks, being careful not to over beat which causes mascarpone to curdle. Make the poached pears: Place cider, cinnamon sticks, sugar and vanilla bean in a medium saucepan. Whisk to blend. Slowly bring to a boil. Add pears and reduce heat to a simmer. Cover and cook for about 5 minutes or until pears are soft, but not mushy or losing shape. Strain off liquid into a bowl and cool pears to room temperature in some of the poaching liquid. Save the remaining poaching liquid for another use. Make the candied hazelnuts: Lower oven temperature to 325 degrees. Line a baking sheet with foil. In a small bowl toss nuts with sugar and cinnamon. Drizzle in corn syrup and toss to coat nuts evenly. Spread nuts onto pan. Bake until golden brown, about 8 to 12 minutes. Cool completely. Break into pieces. Assemble the cake: While cake is still warm, poke the cut surface with holes (for glaze to soak into) using a toothpick or a skewer. Glaze using warm cider-Bacardi Gold Spiced rum glaze. Invert cake. Poke holes in unglazed surface. Glaze top and sides generously, reusing glaze that falls into the sheet pan. Drizzle serving plates with leftover glaze. Cut cake into desired portions, unless making individual cakes. To plate: Pipe or spoon whipped vanilla bean mascarpone cream onto slices. Top with cider-poached pears and sprinkle with candied hazelnuts. Garnish with fresh mint and cinnamon sticks. Serves up to 20.

BTW -- I do not mix the chopped nuts into the batter - only put them into the bottom of the bundt pan before the batter goes in. I also use Pecans only. My take on the Giant Food glaze for this rum cake includes McCormick Imitation Rum Extract. The flavor of the McCormick Imitation Rum extract is exactly the same as that used in the Giant Food cake. I am almost 100% sure the store bakery did not use real rum. DL

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.