I made this cake in celebration of my dad's birthday and my anniversary with my partner, both in early March. I used Cruzan rum for the cake and a "regular" rum for the glaze. That's what my notes say, I don't remember what the "regular" rum brand was. Then I mixed milk w/ lemon juice for the "sour milk". I poked into the cake with a wooden skewer before glazing it so that it would get down in there. Then I put it on a rack to cool and it stuck to the rack. Maybe use a platter next time, something to catch the glaze running off of it.
Next time, use chopsticks instead of a skewer because the glaze is so thick it won't go into the small holes the skewer left. Also use more rum (couldn't taste it very much, and, well, it's in the title). This cake is good, but it does not go with ice cream, better on its own.
This cake was what I chose for our family's Valentine's Christmas (we put it off until after a baby in the family was born so that all the travelers could meet the baby). We didn't have peppermint extract, so I used almond extract instead. So half the batter was made with the almond extract and the other half was made with cocoa/sugar and spiced rum. My 4 year old loved helping with the kitchen aid and doing the marbling effect!
This cake was not too difficult, good tasting, and could be done with a few different variations. Next time I think I'll skip the green food coloring and it'll be a brown and white colored cake.