Thomas Shunick wrote:
>
> Wish someone had the recipe and would post it.

The people at work love rum cakes (I buy them in Grand Cayman 2-3
times a year). It is hard to keep rum cakes from getting destroyed on
the way home.

I have tried this recipe from Bacardi and I like it. Good luck in
your search.

Becca

Bacardi Rum Cake
By: Bacardi 12 servings

1 cup pecans; finely chopped
1 package yellow cake mix
1 - 3 ounce package vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup oil
1/2 cup dark bacardi rum

Glaze:
1/4 cup butter
1/4 cup water
1 cup sugar
1/2 cup dark bacardi rum

Preheat oven to 325. Grease and flour a 10 cup bundt pan. Sprinkle
chopped pecans in bottom of pan. Pour batter of water, cake mix,
pudding, eggs, oil and rum over the nuts in the pan. Bake 1 hour or
until done by toothpick test. Cool and invert onto cake rack.
Glaze: Melt and stir all ingredients except rum over low flame for 5
minutes, keep stirring and wiping sides of pan. Take an ice pick
and make many holes, keep drizzling on the glaze until it is all
absorbed. You cannot rush this part. Let the cake sit until ready to
serve.

This cake will keep well and is better the next day. It will always be
very moist.