Directions

1. Preheat oven to 325°F.  Grease and flour 12-cup bundt pan.
2. Thaw and drain cherries, reserving juice for topping. Cut cherries into quarters.
3. Mix 1 cup butter until fluffy in mixer.  Gradually add sugar to butter and beat on medium speed for 5 minutes until sugar is incorporated.  Continue to blend and add eggs one at a time.  Gently fold 1 cup cherries into cake batter.
4. Sift together flour, baking powder, baking soda and salt.  Alternately add flour mixture and buttermilk to butter until fully incorporated. Stir in rum extract.
5. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted near center comes out clean.
6. Cool  15 minutes on a wire rack before transferring to plate or cake stand.
7. Pour Butter Rum Glaze over cake.
8. Butter Rum Glaze: Melt 3 tablespoons butter over medium heat.  Whisk 2-3/4 cups powdered sugar into butter until smooth. Remove pan from heat and add 3 tablespoons spiced rum and 1 cup roughly chopped dark sweet cherries.