I am going to do a wine bottle in a box cake and I need help with a really good rum cake recipe that won't fall apart, i plan on covering it in fondant, I would appreciate any help and also a great filling to go along with it, thanks in advance. Laura

I have a rum cake recipe from DH's grandmother, who passed a few years ago, and I make it for DH's dad's b-day each year. It sort of "falls" every single time and does not hold up well. DH's grandmother's also always "fell" after it was taken from the pan. I would be terrified to cover it in fondant, as I just don't think it will hold up.

However, there is a family at our farmer's market who sell "Caribbean" rum cakes and they are from the Caribbean. They look like they would hold up beautifully. I would do a search for Caribbean rum cake recipes.

Are you wanting a scratch cake or mix-use?

If you prefer or will use a mix, then there is the classic rum cake. It is firm yet very moist, carves well and has not ever fallen for me.
I tend to use a scratch rum cake now and also love that one.

Classic-
1 box yellow cake mix
1 box vanilla pudding mix
1/2 cup cold water
1/2 cup rum
1/2 cup oil
4 eggs
Mix all for about 2-4 minutes. Bake at 325.
You can glaze it before adding fondant if you are not adding icing.
1 stick butter
1/4 cup water
1 cup sugar
1/2 cup rum
Boil all but rum down to a syrup, about 5 minutes. Add rum and glaze cake til absorbed.

For a scratch cake I like this Buttered Rum Pound cake, as it carves wonderfully and tastes really great.
1 c Butter; softened
2 1/2 c Sugar
6 Eggs; separated
3 c All-purpose flour
1/4 ts Baking soda
8 oz Commercial sour cream
1 ts Vanilla extract
1 ts Lemon extract
1/2 c Sugar

Cream butter; gradually add 2-1/2 cups sugar, beating well
at medium speed of an electric mixer. Add egg yolks, one
at a time, beating after each addition. Combine flour and
soda; add to creamed mixture alternately with sour cream,
beginning and ending with flour mixture. Mix just until
blended after each addition. Stir in flavorings. Beat egg
whites until foamy; gradually add 1/2 cup sugar, 1
tablespoon at a time, beating until stiff peaks form.
Gently fold into batter.
Use same sort of glaze on it if desired, or a rum simple syrup.

Thanks Sadie, I can't wait to try those recipes, I ended up just adding rum flavor to the regular cake. I will def. try out your recipe