Easily made using a mix, the flavor of these cakes improves with age. Wrap airtight and store at room temperature for 1 week or freeze up to 3 months.

3/4 c. water
1/4 c. golden rum or 1/4 c. apple juice mixed with 1/8 tsp. rum extract
1 lg. egg
1 tbsp. vegetable oil
1 pkg. (14 oz.) banana bread mix
1 c. chopped walnuts
3/4 c. semi-sweet chocolate chips
1 jar (8 oz.) Maraschino cherries, drained & halved (3/4 c.)

1. Heat oven to 350 degrees. Spray bottoms of 2 (7 1/4 x 3 3/4 x 2-inch) loaf pans with vegetable cooking spray. Line bottoms with waxed paper and spray again.

2. Mix water, rum, egg and oil in a large bowl until blended. Stir in remaining ingredients.

3. Pour into prepared pans. Bake 45 minutes or until pick inserted in centers comes out clean.

4. Cool in pans on wire rack 20 minutes. Loosen edges with a thin knife, invert on racks and cool completely.