I have used this recipe for many years. It is simple, delicious and no fail. Sometimes I use lemon pudding along with fresh lemon juice and/or lemon extract. I substitute orange liqueur instead of the rum. I have also used coconut extract and coconut rum, very tasty! If you want to use pecans, place one whole pecan in each bottom ridge and very carefully pour in batter. Makes it pretty. I prefer to pour the glaze around the inside and outside edges of the bundt pan before removing the cake. Soaks in wonderfuly and still creates a glazed appearance on the whole cake.

Reviewed On: Jul. 1, 2011

This recipe was wonderful. My 11 year old son just raved about it and husband said it was delicious. Made my own sauce and baked the eggplant a bit longer on each side as other viewers suggested. I also used sliced fresh mozarella. Excellent!

Reviewed On: Jan. 25, 2010

This was fantastic! I will definitely add this to my repertoire. I did use my soup base, but was a little salty when I tasted it. I was out of chicken stock which I will probably use next time.I just added a little extra water and cream. I did fry the bacon first and pull it out before I sauteed the onions and garlic. I have to admit I was a bad girl and added a tablespoon of butter. I could eat this every day!

Reviewed On: May 5, 2009