I made this last night for a girls' night. I prefer a milder rum flavor to my cake, so if you like to eat cake that tastes like you're drinking straight rum, don't read this review! :) After baking the cake, I realized I was a little late on time, so was kind of rushed finishing this up. Thus I only used about 1/2 of the glaze on the cake since I was brushing it on, and if you like a lighter flavor of rum on yours, that may be the way to go. I also cut the amount of rum to 1/4 cup in the glaze to tone it down a bit. It was still extremely moist and everyone loved it and the milder flavor. I loved the amount of nuts, and might even increase it or put them into the batter, as my husband kept walking by and picking the top off the cake (the glazed nuts) the second day it was around. A wonderful recipe--thanks for sharing.

Reviewed On: Aug. 26, 2009

I felt it might need a little more spice to make it 5 stars. Only modification I made was to use chicken broth instead of bouillon.

Reviewed On: Nov. 27, 2007

My family found the blue cheese topping way too strong. My husband normally likes blue cheese but even he didn't like it. However, the marinade I really enjoyed. The flavor is excellent.

Reviewed On: Nov. 27, 2007