I was looking for a recipe to replicate an Italian Rum Cake that a local bakery made, 30 years ago. After some minor changes, this is a delicious facsimile. The only changes I made were to bake it in a square pan and, after glazing the cake, I cut it into 4 layers. I used vanilla pudding as a filling between layers and made whipped cream frosting for the top. It made a beautiful, tall cake. I wrapped parchment paper around the cake to keep the layers together before cutting it. Really delightful-tasting cake. I almost omitted the glaze but am glad I didn't because it really made the cake. The pudding seemed to cut the sweetness of the glaze. Thanks for sharing your recipe. It's a keeper.

Reviewed On: Dec. 9, 2008

Great recipe! It baked up light and fluffy with a pleasantly chewy crust. Great for sandwiches or for dipping in olive oil. Thanks for sharing the recipe.

Reviewed On: May 16, 2007

I searched for a recipe for Kimelweck rolls (Polish salted rolls with caraway seeds) but to no avail. This recipe worked great. I rolled the dough 1" thick and cut them with a 4" cutter then brushed the tops with egg whites and sprinkled on Kosher salt and caraway seeds before baking. Worked great for "Beef on Wek" sandwiches. (Mounds of sliced deli roast beef sliced thin, horseradish and au jus for dipping.)

Reviewed On: Apr. 29, 2007