Reviewed: Jul. 29, 2011

Pay no heed to the 3 star reviews that say this cake is too dry, or not Rummish enough. Maybe it is in the original form, but use this twist: Use a full 1/2 cup rum to soak raisins. Also use this to glaze the cake fresh out of the oven: 1/4 C butter, 1/4 C Sucanat or Turbinado sugar, 1/4c (or a *tad* less if you prefer) rum. its fantastic. i also use a half and half Sucanat- turbinado sugar mix for the cake itself. It is healthier than white sugar and really you can't tell the difference.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

travistraivs

Reviewed: Apr. 13, 2009

Everyone loved it.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

American

Cooking Level: Intermediate

Reviewed: Jan. 31, 2009

I am surprised that anyone would describe this as a rum cake. I was quite liberal in my use of rum, and actually added more than the 1 cup of rum soaked raisins called for (additionally, I soaked my raisins in rum for several days), but no rum taste was discernible in the finished cake. I would describe this as a snack cake. It is moist and mildly spiced, not overly sweet, yet does not require a frosting or glaze. It is relatively healthy for a cake, and makes a good lunch box addition, or simply a nice snack for the kids. It is not an exceptional recipe in any way.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

tigerlille

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Reviewed: Apr. 27, 2008

My family just loves it. And friends are asking for the recipe.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SkyFyre

Cooking Level: Intermediate

Living In: Hazelwood, Missouri, USA

Reviewed: Jan. 20, 2008

This turned out perfectly the first time I tried it. I didn't have cocoa powder so I added extra cinnamon and nutmeg, and dusted the top with some powdered sugar. Very nice!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Snacky Liz

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Denver, Colorado, USA

Reviewed: Aug. 8, 2007

I loved this cake! It had more of a banana bread consistency which made it great. I too halved the applesauce and put diced fuji apples (the sweetest). I used all golden raisins and let them marinate in the rum for two days. Sooooo good. My dad loved his birthday cake. Thanks for the wonderful recipe :)

Was this review helpful? [ YES ]
8 users found this review helpful