I made this recipe for the first time this weekend and made 24 mini bundt cakes out of it. I made a couple small changes. I baked my minis at 300 degrees for about 15 minutes. In the cake, I used milk instead of water and I used Capt Morgan rum in the cake and glaze. The first batch, I cooked off the alcohol for 5 minutes and after they cooled, I could barely taste the rum. So, the second time I did exactly as the recipe stated and there was a great rum flavor, it wasn't too strong either. Some of the glaze sat on the bottom of my cakes, so I turned them upside down for a little bit, so they would dry. I was putting them in holiday bags and didn't want them to be too sticky. I did have a lot of glaze left over, which was probably because I made mini cakes instead of one big cake. The cakes had great flavor and were very moist. They are definitely better a day or two later. This will be a recipe I use every year!

Reviewed On: Dec. 21, 2009

Macadamia nuts are great in this recipe. I made it for Easter dessert and will be making it for Christmas. It was my first time making creme brulee and it turned out perfect. A great recipe!

Reviewed On: Oct. 22, 2009

My boyfriend loves bananas foster and this recipe turned out to be great! I doubled the recipe to have more sauce to drizzle over the ice cream. I scooped the ice cream and put it in the freezer first and then added some of the sauce while it was thickening up. Next time I am going to make a mini bundt and put this over it.

Reviewed On: Feb. 16, 2009