Anything in a Bundt pan. One of my favorites is a chocolate rum cake recipe that I got online: http://cake.allrecipes.com/az/ChocolateRumCake.asp
I use amber or dark rum, and it's best if you make it a day or two ahead so that the flavors soak in.
If rum cake is too racy, here's a recipe I just tried for our Easter dinner, and it was a big hit (from the "Taste of Home" magazine): Marble Chiffon Cake 1/3 cup baking cocoa
1/4 cup boiling water
3 tbsp sugar
2 tbsp vegetable oil
In a bowl, combine cocoa, boiling water, the 3 tbsp sugar and the 2 tbsp of oil; whisk until smooth. Cool. 2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 1/2 cups sugar
In a large mixing bowl, combine flour, baking powder, salt, and the 1 1/2 cups of sugar. 7 eggs yolks
3/4 cup water
1/2 cup vegetable oil
Whisk egg yolks, water, and oil; add to the dry ingredients. Beat until well blended. 7 egg whites
1/2 tsp cream of tartar
Beat the egg whites and cream of tartar until soft peaks form; fold into batter.
Remove two cups of batter; stir into cocoa mixture. Mix 2 tsp grated orange peel
into the remaining batter.
Alternately spoon the batters into an ungreased 10 inch tube pan. Swirl with a knife. Bake at 325 degrees for 70-75 minutes, or until the top springs back when lightly touched. Invert the cake pan and let cool. Use a knife to pry the cake away from the edges of the pan, and release the cake from the pan. Place the cake, right-side-up, on a serving plate. GLAZE: 2 cups confectioners' sugar
1/3 cup butter, melted
3 to 4 tbsp orange juice
1/2 tsp grated orange peel
Combine the sugar, butter, and enough orange juice to reach desired consistency. Add orange peel. Spoon over cake. (I just melted some chocolate and mixed in some orange peel and poured that over the cake, instead of making this glaze.)