Reviewer:

Reviewed: Sep. 26, 2011

Perfect in almost every way, but to reduce the alcohol and intensify the rum flavoring I add the rum and the butter first bring to a boil, add the sugar, and water, and bring to a slower boil, till it is a sticky glaze and no longer a syrup. I also glaze som walnuts to put on top for decoration. I just do not like the alcohol as much as the flavoring.

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Reviewer:

gemstoneprincess

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Nov. 28, 2010

I made this recipe for our Thanksgiving get-together and it was a great hit. I added a cup and a half of raisins soaked in rum for 48 hours, and that increased the cooking time slightly, your results may vary. By the time the cake had soaked up most of the rum glaze, the cake had doubled in weight. I think that this is going to become a staple of celebrations, especially ones where people don't have to drive. Thanks for sharing this great recipe

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Reviewer:

Katiekat

Reviewed: Nov. 13, 2010

Love this cake! I use Captain Morgan's Tattoo Black Rum. It is full of spice - so tasty. Depending on the group I'm bringing cake to, I will cut back a bit on the butter and add more rum for the glaze.

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Reviewer:

Sharon

Reviewed: Nov. 12, 2010

wasn't crazy about the glaze seemed to be rather greasy as it cooled on the cake....perhaps I did not cook it long enough?

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3 users found this review helpful

Reviewer:

peruseido

Cooking Level: Expert

Home Town: Belvedere, South Carolina, USA

Reviewed: Sep. 27, 2010

Good, but REALLY STRONG! Used about half the glaze, and that was plenty!!

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Reviewer:

annabananaruth

Reviewed: Jan. 11, 2010

Fantabulous! This cake was delicious. The sauce has a LOT of Rum in it, so don't eat and drive. My entire family loved it. Even my husband who is not a big fan of cake.

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Reviewer:

Gmcneal

Reviewed: Jan. 4, 2010

I have very fond memories of my mother's bookkeeper making a traditional rum cake every Christmas for my family when I was growing up. Inspired by the childhood memory I wanted to make one myself for our New Year's party this year. This recipe was a wild success! My only suggestion, make extra glaze! I served the cake with whipped cream and the extra glaze and very shortly after I received a standing ovation from my guests. I plan to continue the Christmas rum cake tradition with my family and this recipe! Thank you, Aunt T.!!!

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Reviewer:

LaLeeRu

Reviewed: Nov. 26, 2009

This has become one of our favourite desserts! It's well worth the effort and wait. For a healthier version... substitute the 1/2 cup of vegetalbe oil for 1 cup mashed over-ripe bananas OR 3/4 cup apple sauce OR a little more than 1/2 cup plain or vanilla yogurt. Some great additions to the recipe that I've tried include adding Coconut, Mashed Bananas, Chocolate Chips, Chopped Pecans or Raspberry Puree. It's been delicious every time :)

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5 users found this review helpful