I have made this wonderful recipe several times. Iam try to duplicate a lady we named Mary the rum cake ladles recipe that we used to buy a cake every year from her for 30 years who has passed taking her secret with her. This is as close as I have come. The only difference is her rum cake exterior had a wonderful exterior that had a subtle crunch to it..... crunch may be too strong of a word but that's the best I can come up with. Any idea how to accomplish this with a glaze you could brush on the top after it is removed from the pan? Or any other ideas? Thanks so much for this wonderful recipe. (my hunch is she used the box cake method for her cake, could that be it?)

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