Anybody got a good from scratch rum cake recipe?

[Elle]

It seems that all the rum cake recipes I have come across use a box cake mix. I am looking for a new recipe to add to my collection, but it is hard to find one from scratch. I improvised a version recently, but I want to perfect it and I wonder if anybody else has a good recipe.

[legalsec]

I too have been searching - for DAYS now! I have created a wonderful cake by combining an adapted excellent bundt coffee cake recipe with a version of the rum glaze you see everywhere for that cake mix rum cake. It is excellent, and makes a great Christmas gift! I've made it without any spices, with just nutmeg (a la eggnog cake) and with nutmeg and cinnamon. All great.

Rum Cake from Scratch

3 1/4 c. AP flour, sifted
2 t. soda
1 t. powder
1/4 t. salt
1 1/2 c. sugar
1/2 c. canola oil
3 eggs
1 t. vanilla extract
1 c. buttermilk
1/2 c. rum
3/4 to 1 c. finely chopped toasted nuts (pecans or walnuts)
1/2 t. freshly grated nutmeg (optional)
1/2 t. cinnamon (optional)
1/4 c. currants (optional) (if using, soak in the 1/2 c. rum and then use the rum in the batter)

Assemble dry ingredients in one bowl and set aside. Beat the eggs in a large mixing bowl with an electric mixer until fluffy, gradually add the sugar, beating until the mixture is pale yellow and fluffy. Gradually add the canola oil, beating constantly. Add the vanilla.
Combine the buttermilk and rum in a measuring cup. Add the flour mixture and buttermilk mixture alternately to the egg/sugar mixture, beginning and ending with the flour and stirring well after each addition. Stir in the nuts (and currants if using) with the last addition of flour. Pour the batter into a 10 inch bundt pan (sprayed with baking spray). Bake at 350 degrees for 40-50 minutes, or until pick comes out clean. Cool 10 minutes on wire rack, and then remove from pan. Poke about 100 times with a bamboo skewer and pour or brush on the rum glaze. I use two cooling racks (with wax paper underneath to catch drips) to flip the cake back and forth, brushing top and bottom with the glaze and letting it soak in before flipping over to do the other side. Cool completely, wrap, and serve in a day or 2 or 3 - gets better after the day it's made.

While cake is cooling in the pan for 10 minutes, make the rum glaze:

1 c. sugar
1/4 c. water
1/2 c. rum
1/4 c. butter

Combine the water and sugar in a saucepan and cook until sugar is dissolved and mixture boils for a couple of minutes. Remove from heat and add rum. If you want to cook off some of the alcohol, return to the heat and cook for a few minutes - if not, just add the butter at this point. After you're done cooking the sugar and rum, add the butter.

[MsMaryMc]

I've tried this one and it's pretty good.

Almost Tortuga Rum Cake
http://www.recipezaar.com/Almost-Tort...

[todao]

You can make a simple pound cake and, while it's cooling, use a fork to poke holes into the top (just about 1/2 inch deep) and make a syrup of of white rum, lime juice and powdered sugar. Drizzle that over the top of the cake and allow it to soak in.
Kind of a lime rickey cake ...