Reviewed: Apr. 13, 2009

Everyone loved it.

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American

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2009

I am surprised that anyone would describe this as a rum cake. I was quite liberal in my use of rum, and actually added more than the 1 cup of rum soaked raisins called for (additionally, I soaked my raisins in rum for several days), but no rum taste was discernible in the finished cake. I would describe this as a snack cake. It is moist and mildly spiced, not overly sweet, yet does not require a frosting or glaze. It is relatively healthy for a cake, and makes a good lunch box addition, or simply a nice snack for the kids. It is not an exceptional recipe in any way.

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tigerlille

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

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Reviewed: Apr. 27, 2008

My family just loves it. And friends are asking for the recipe.

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SkyFyre

Cooking Level: Intermediate

Living In: Hazelwood, Missouri, USA

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Reviewed: Jan. 20, 2008

This turned out perfectly the first time I tried it. I didn't have cocoa powder so I added extra cinnamon and nutmeg, and dusted the top with some powdered sugar. Very nice!

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Snacky Liz

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 8, 2007

I loved this cake! It had more of a banana bread consistency which made it great. I too halved the applesauce and put diced fuji apples (the sweetest). I used all golden raisins and let them marinate in the rum for two days. Sooooo good. My dad loved his birthday cake. Thanks for the wonderful recipe :)

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Christine Somma

Cooking Level: Intermediate

Home Town: Matawan, New Jersey, USA

Living In: Keyport, New Jersey, USA

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Reviewed: Jul. 8, 2004

Oh yes ! I forgot to mention: make it in a bundt pan for a better presentation! Have fun...

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REBELFISH44

Home Town: Roanoke, Virginia, USA

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Reviewed: Aug. 13, 2003

don't waste your time on this one... very plain, and not very good.

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LIZ FORBES

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Reviewed: Aug. 26, 2002

This cake has been the talk of the office. I put a little twist by using half applesauce and half chopped fresh sweet apples. WOW. Excellent recipe.

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MAZCUT

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Reviewed: Jul. 3, 2002

What a wonderful recipe!!This was the most delicious rum cake I have ever tried!!I used a little more rum :-))))

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REBEKAH39

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Reviewed: Jan. 8, 2002

My family loved this one. I glazed the top with leftover rum. Gave if a good rum aroma.

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titadarling

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Reviewed: Jul. 27, 2000

The rum-soaked raisins are a nice touch, which I also use when making apple strudel. Other that that, though, I judge it a rather average cake, with a slight rum flavor.

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