1 Duncan Hines golden butter cake mix
3 eggs, slightly beaten
3 tsp. rum extract
1 (8 oz.) container sour cream
3/4 c. oil
1/2 c. sugar
1-1 1/2 c. chopped walnuts or pecans
1/2 c. chopped cherries
3/4 c. chopped dates
2 tbsp. dark brown sugar
2 tsp. cinnamon

Preheat oven to 325 degrees. Grease and flour well a bundt or angel cake pan. Mix together dark brown sugar and cinnamon and set aside.

Combine cake mix, eggs, oil, rum extract and white sugar. Mix with electric mixer for about 3 minutes. Batter will be very thick. Carefully fold in sour cream, nuts, cherries and dates. Only mix to blend in sour cream. Do not overstir. Spread 1/3 batter into pan. Sprinkle with 1/2 the brown sugar mixture. Spread another 1/3 of the batter in the pan, at this time you don't have to be careful about making it evenly spread. Sprinkle balance of brown sugar mixture. Spread balance of batter in pan.

Bake at 325 degrees for at least 45 minutes until toothpick comes clean. Don't open oven - it will fall during first 45 minutes. Cake should be golden brown with a slight crack in the center. If in doubt about doneness, leave in another 5 minutes or so.

Cool cake completely before removing from pan. Wrap in foil or use tupperware, storing in refrigerator for at least 8 hours before cutting. Will keep 5-7 days under refrigeration.