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Wow, that sounds awesome. I make a rum cake every year that is very similar; but i would have never thought to do the peaches. I am very excited about this recipe.

@pjracz, if you're looking for the recipe, I think it's still on the Bacardi website. If not, it's still out there, elsewhere. There are a couple different versions, and I've tried most of them. In the end, they're pretty much the same result.

@pijracz, here's two of them; one uses cake mix, the other is from scratch. I know I've tried both, and the results are similar. I've got another one in the file that adds mashed banana. I don't recall if I ever tried that one. Usually when I think of rum cake, I want the classic.

Christmas Rum Cake

INGREDIENTS
1 c. chopped nuts
4 eggs
1 pkg. yellow cake mix
1/2 c. cold water
1 (3 3/4 oz.) pkg. vanilla instant pudding
1/2 c. dark rum
1/2 c. salad oil

Glaze:
1/4 lb. butter
1 c. sugar
1/4 c. water
1/2 c. dark rum (or 1/4 cup)

DIRECTIONS
Preheat oven to 325 degrees. Grease and flour a 12- cup bundt pan. Pour nuts only in bottom of bundt pan. Mix all other ingredients together. Pour over nuts. Bake 1 hour and cool. Invert on serving plate. Prick top.

Glaze: Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat, add rum, and drizzle over top and sides of cake.

Note: Other recipes say to pour the glaze over the cake in the pan and remove from the pan when cake is completely cool.

Optional Frosting:
4 oz. cream cheese
1/3 stick butter
2 C. powdered sugar
1/2 t. vanilla

Bacardi Rum Holiday Celebration Cake

3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temperature
2/3 cup milk
1/3 cup Bacardi Gold rum, flavored rum, or other spirit
3 eggs
2 cups chopped pecans (divided use)
Rum glaze (recipe follows)

Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan. Combine flour, sugars, baking powder, and salt in the bowl of a mixer. Add butter and mix on low speed until butter is worked in completely; the mixture will have a sandy appearance. In a small bowl, combine milk, rum, and eggs. Whisk to blend. With mixer on low, add milk mixture to dry ingredients and beat on medium speed for 3 minutes. Stir in 1 1/2 cups pecans. Pour batter evenly into pan. Bake 55 to 60 minutes, until top of cake springs back when touched. While the cake is baking, make rum glaze.

When cake is done, remove from oven and let cool 10 minutes in pan. Invert the cake onto a rack with a large plate underneath. With a wooden skewer or toothpick, pierce cake all over, spacing marks about 1 inch apart. Spoon reserved rum syrup over cake to soak in. Transfer cake to a clean plate and pour thickened glaze over top. Immediately sprinkle with reserved pecans.

Makes 16 servings.

Rum glaze: In a saucepan, combine 1 1/4 cups granulated sugar and 1/3 cup water and bring to a boil over medium-high heat. Add 1/2 cup rum, then turn off heat. Add 4 tablespoons butter and stir until melted. Pour 3/4 cup of syrup into a separate container for moistening the cake. To the syrup in the pan, add 2 cups confectioners' sugar and whisk until blended. Add 1 more cup confectioners' sugar and whisk until smooth. Add up to 1 more cup confectioners' sugar, as needed to make a thick, pourable glaze.

NOTE: The cake can be baked and soaked several days in advance; store it wrapped in plastic wrap. Glaze and decorate the cake the day it will be served.

@pjracz - did you get a chance to try both - is one better than the other?