Nailed it. I think this is actually my Great Grandma's aunt's recipe. Which means that it has that "passed down" delicious factor that you just can't get in anything else.
Having said that, those ladies were not counting calories, I suggest you stay away from this cake if you are. There's a cup of both butter and sugar in the glaze alone. :D
You should probably also stay away from this cake if you are pregnant. The 3/4 cup rum in the cake bakes out, but I put an extra 1/4 cup in the glaze after I took it off the heat.
That's how we roll in this apartment.
The glaze didn't coat the cake as well as I would have hoped, but the glaze is hard. My mom's been making this cake for as long as she's known my dad (36 years) and it's still hit or miss with her. But this is supposed to be a bunt cake, and the glaze is supposed to go on before it comes out of the pan, then cool and harden to the cake in the pan. I didn't have a bunt pan, so I think I improvised pretty well, putting a layer of glaze on the bottom, between layers, and on top.
It just needs some vanilla ice cream. Yummy!
This was the first time I've ever had a "beater" [don't have a mixer so it was technically a whisk] from this batter. I now understand why my mom didn't let us have them as kids, even though with every other recipe there was, my brother and I each got a beater and she got the spatula.
Now I just have to make sure I don't eat the whole thing myself before my roommates get home.
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