CAUTION: This is totally addicting. Made it while I was watching Biggest Loser. Go figure...when I tasted it....OMG..this is soooooooooo yummy. I heated mine up to 248 degrees and it was able to come to a boil at medium heat. I did not put it in the fridge but let it set on parchment paper overnight. I also had trouble peeling off the parchment paper but I used a blow dryer to soften up the caramel and the paper peeled off much easier, just be patient but totally worth it. Don't ever use maragarine this has to be made with butter. And, I did use two piches of salt and they came out perfect. I am going to use these caramel pieces to make a caramel pecan pie, from this site. Thanks for submitting!!

Reviewed On: Nov. 25, 2009

This was awesome!! I doubled the extract for both the cake and the glaze. The only thing I substituted was rum for water in the glaze..aaaaw, yum!

Reviewed On: May 21, 2009

For those of you fortunate enough to have a Trader Joes' in your area, I used the TJ's Meyer Lemon Cake & Baking Mix because that was all I had on hand. It's a 16 oz. cake mix but worked fine in this recipe. Also, instead of water I used Coconut Milk and I ended up using Appleton Estates Rum for both the glaze and the cake. I think I now know the difference between using granulated sugar and powdered sugar. Use granulated sugar to get a clear, glossy glaze, one poster may have used the powdered sugar which will give you a more thick white glaze. I prefer granulated. This was a HIT. I also poured half the glaze on the bottom of the bundt pan and poked holes all over, top, bottom and sides, like a crazy woman! The cake turned out perfectly infused with a combination of flavors of lemon, rum, and a hint of coconut which ended up being a very nice and light rum cake perfect for Spring.

Reviewed On: Apr. 11, 2009