This was a very nice cake. I'd vaguely heard of this kind before.
I rarely make coffee, and when making it for this cake, I briefly wondered if the "cups" used were the 5-ounce "cups" used by my coffee maker, or the standard 8-ounce liquid measure cups - I used the latter. This was also the first time I'd ever used a tube pan. (I actually bought a 10-inch one for this recipe, but it turned out a little too big, and I think a 9-inch tube pan would suffice.) A toothpick tested clean at 1:20, so I stopped baking at that point. While still warm, the cake was still fairly soft, moist and fudgy. I actually preferred the cake as leftovers, straight from the fridge, or almost room-temperature again, when the cake was firm and richly dense. I can't say that I noticed the rum, but the coffee and chocolate combination was quite tasty. I don't know how this recipe compares with similar ones, but it's worth recommending, in my book.