Every year around this time I bake one of these cakes.  I tried  a new recipe this year and I’m happy with the result.   The cake is light and springy but moist.  There is Bacardi dark rum in the batter and the topping is chopped walnuts.  The glaze is butter+sugar+rum.  I have to share this or I could easily eat the whole thing. Yum!  [Photos Max Vollmer, Click on any image to enlarge]