Cream the butter and sugar with an electric mixer until light and fluffy (about 5 minutes).
Reduce the speed and add the sifted flour.
Beat until the flour is just incorporated.
Add the spice blend, and then thoroughly incorporate the eggs, one at a time.
Pour into a buttered and floured 12 X 4-inch loaf pan.
Bake in the middle of the oven until a toothpick comes out clean (about 60 minutes).
After removing the cake from the oven, let cool for 5 minutes, then drizzle with the rum.
Unmould the cake when completely cooled.
The cake will keep for up to two weeks in an airtight container.
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