Baking with alcohol saw a resurgence of interest in the ’50s and ’60s in recipes like Bananas Foster (page 187). I used whiskey instead of rum in this recipe to add a twist to the cake, but you could stick to the traditional version with light rum (a common ingredient in baked goods in the ’40s and ’50s), experiment with an amber rum for a sweeter flavor, or try a spiced rum for the holidays. Feel free to play around.
Find it online: https://foodgardening.mequoda.com/recipe/cinnamon-whiskey-cake/