This brings back memories to rum lovers. I could not get this cake to bake in the center, ever after two attempts. So, I had to separate the completed batter into two bowls and bake two cakes from the recipe. This allowed the center to bake thoroughly and gave me lots of cake to serve. The butter and rum glaze makes the cake enjoyable. I decided to dress it up a bit with some powdered sugar sprinkled over the top before serving to the office.
Later, I served it with a maple nut ice cream to family. It was a nice change from the standard vanilla and chocolate cakes.
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