Could someone send me a good rum cake recipe?

the kind that is in a bundt panCould someone send me a good rum cake recipe?
Rum Cake





Ingredients





1 c. butter, at room temperature


3 c. sugar


1 t. salt


6 eggs


3 c. flour


1 c. sour cream


1/4 t. baking soda


1 t. vanilla extract


1/2 t. almond extract





glaze:


1 c. sugar


1/2 c. butter


1/2 cup dark Jamaican rum








Instructions





Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the sugar and butter with the salt until light and fluffy; beat in the eggs one by one. Add the vanilla and almond extracts, then alternate the flour with the sour cream (into which the baking soda has been mixed) in three separate additions, ending with the flour. Do *not* overbeat.


Turn the batter (it will be quite heavy) into a tube pan that has been greased and then coated with fine dry bread crumbs. Bake the cake for approximately 1 hour, or until it tests clean.


Remove the cake from the oven and let cool for five to ten minutes. Bring the butter, sugar, and rum to a boil in a saucepan and boil for 3 minutes; remove from heat. Prick the cake well with a long, thin skewer and slowly pour the hot rum syrup over it until the whole surface is glazed and the skewer holes have absorbed as much as they can. Let the cake sit in the pan for a couple of hours to cool while the glaze sets upCould someone send me a good rum cake recipe?
The King says: try this one out for size!
Here's eight! Pick the one that sounds the tastiest to you!
A Tried and True Recipe


Cake:


1 cup chopped, toasted pecans or walnuts


1 18-1/2 ounce yellow cake mix


1 1-3/4 ounce instant vanilla pudding mix


4 eggs


1/2 cup cold milk


1/2 cup vegetable oil


1/2 cup Barcardi dark rum





Glaze:


1 stick butter


1/4 cup water


1 cup sugar


1/2 cup Barcardi dark rum





Cake: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Sprinkle nuts on bottom of pan. Combine all cake ingredients. Beat for 2 minutes on high with electric mixer. Pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Prick top with fork. Drizzle glaze over top of cake. Use brush or spoon to put extra dripping back on cake.





Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum. Note: The rum will cause steam. Be careful not to burn yourself.
Bermuda bacardi rum cake


http://www.astray.com/recipes/?show=Berm鈥?/a>





Supposed to be good. Have not tried it yet.
go to cake.com or food.com

bourjois