'Rum cake I' was great. I cooked it as instructed for 1 hr at 325F, but next time I will decrease the cooking time by 5-10 minutes. I have made it before in a different oven and it was more moist. Luckily, the sauce adds moisture so it was still excellent, but I like my rum cake to be more spongy and soft. Be sure to keep a watchful eye on this cake, especially if your oven is old. The "perfect" rum cake is probably a couple shades lighter than this one.
Date Posted: Sep. 30, 2009
Cooking Level: Intermediate
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