AWESOME! AND SO YUMMY! I had never made a rum cake before and wanted to try before Christmas gets here. My husband said it's the best rum cake he's ever had. When it was time to add the glaze I inserted a teeny funnel in the holes and put about 1/4 cup at a time in. It took a few minutes longer but was well worth the wait. This is NOT for your kid's birthday party! Thank you for a great holiday recipe. I made this a second time this week and it was fabulous! This time I let it sit about 20 hours prior to serving. The texture was wonderful and it held it's shape well. The flavor was out of this world - sweet and spicy flavor was perfect. I used spiced rum this time. To make this work you really need to put some care and time into it. If you do, you'll be glad you did!

Reviewed On: Dec. 9, 2007

This recipe is great - after reading the reviews I made the following changes: I used 1/2 cup brown sugar instead of white. I used extra cranberries and 1/2 cup orange juice from fresh oranges. I also substituted 1/2 of the butter with olive oil. I baked the muffins at 375 and they came out perfect. I also made a bundt with this recipe - baked at 375 for 40 minutes - also turned out perfect. I think next time I will try adding some pecans - I love how pecans and cranberries go together. Thanks for the great recipe. I'll make it as much as I can during the season. After January we don't get any cranberries around here - fresh or frozen.

Reviewed On: Dec. 6, 2007

This is a great recipe! After reading the reviews I cut all the herbs in half and the flavor was perfect! I've tried many different dumpling recipies, including the baking mix, and I've never had such perfect fluffy dumplings. For those of you who get 'soggy, sinking, or gluey' dumplings you have to leave the lid on for the entire cooking time. If you lift it off before you will ruin your dumplings - every time!

Reviewed On: Oct. 13, 2007