I make a lot of rum cakes so this one is easy. Replace 1/2 the liquid in the batter with rum. I like the golden or dark rums myself. I make my rum cakes in a bundt pan. When the cake is finished baking I cool it in the pan for about 10 minutes, then turn it onto a plate or rack to cool for another 10 minutes. Then I make a rum glaze: put 1 stick of butter, 1/4 cup of water and 1 cup of sugar into a small saucepan. Bring to a boil over medium/high heat and stir and boil for about 2 minutes. Remove from heat and add 1/2 cup of rum. Immediately pour 3/4 of the hot glaze into the bundt pan. Lift the plate or rack with the cake to the side of the pan and gently turn the cake back into the pan (sounds hard, but it really isn't). Pour the remaining glaze all over the bottom of the cake. Let the cake soak up the glaze for a few minutes, tilting the pan to make sure it's all soaked in. Turn the cake onto your cake board or cake platter. You can only do this step once so don't use a rack or anything you don't want to serve the cake on. Cool completely. Very moist and yummy, but even better the next day 
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Hhhmmm......This isn't exactly what I had in mind but it sounds very yummy.
What I wanted to do was sort of replicate my wedding cake which was vanilla rum with dulce de leche. So, it would be a 6 inch square cake iced but buttercream. I will do a practice cake and see how it goes. Thanks so much for the recipe.
June
I should have mentioned that you don't have to use the rum glaze at all and you can use buttercream icing on the cake. I've done that many times. Also with all of the flavored rums on the market these days the flavor combinations are endless. One of my favs is dark chocolate cake with cocoa liquor and chocolate buttercream.
Good luck and I hope it works out for you 
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I make a lot of rum cakes so this one is easy. Replace 1/2 the liquid in the batter with rum. I like the golden or dark rums myself. I make my rum cakes in a bundt pan. When the cake is finished baking I cool it in the pan for about 10 minutes, then turn it onto a plate or rack to cool for another 10 minutes. Then I make a rum glaze: put 1 stick of butter, 1/4 cup of water and 1 cup of sugar into a small saucepan. Bring to a boil over medium/high heat and stir and boil for about 2 minutes. Remove from heat and add 1/2 cup of rum. Immediately pour 3/4 of the hot glaze into the bundt pan. Lift the plate or rack with the cake to the side of the pan and gently turn the cake back into the pan (sounds hard, but it really isn't). Pour the remaining glaze all over the bottom of the cake. Let the cake soak up the glaze for a few minutes, tilting the pan to make sure it's all soaked in. Turn the cake onto your cake board or cake platter. You can only do this step once so don't use a rack or anything you don't want to serve the cake on. Cool completely. Very moist and yummy, but even better the next day
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This sounds wonderful... I will definately try it; and thanks for sharing
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