I made this for my co-worker's birthday party and everyone loved it. I gave everyone the website.

Delicious! Both by girls ate all of it. I did not have sausages but had board head petit ham. I cut them in cubes and used some cajun seasoning mix. It was delicious served hot with tabasco sauce!

My husband loves rum cake. I had made other rum cakes in the past and none was better than this one!! It is better when aged on 2nd or 3rd day. I will definitely make this cake again. I followed the recommendations of other reviews and used chopped pecans instead of walnut. I used 1/2 white rum and 1/2 Malibu rum. I did not have trouble with runny glaze but I allowed the glaze to cook for more than 5 min till it firmed up a bit but not till soft ball stage. I was afraid of too strong of alcohol flavor that I pour about 1/4 cup of rum into the glaze and let it cook for 10 seconds, then I took it off the stove and pour the rest of the rum into the glaze. I poke holes with a wooden chopstick to make the holes larger. I used a tablespoon to slowly pour the syrup into the holes and around the edges of the bundt pan. I let the cake rest in the bundt pan overnight and flipped it over the next morning. It was delicious!! Thank you Mariann for this yummy recipe!

Made this for work and now I'm the queen of baking!!!