I baked a cake that cracked when I flipped it over and worse, when I sliced into it there were spots of gummy batter that werent cooked through. The cake was baked for an hour and I used cake flour because I had run out of all purpose flour. Does the flour make a difference with pound cakes, I have never had this problem before and I did not know if adding a cup of rum messed up my batter. I frequently use different liquids with the same basic recipe to change the flavor. Was it the flour or the addition of rum that ruined my cake?