Reviewed: Jun. 23, 2008

If you take this to a party, take the recipe too. You will be asked for it.

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KELLYHIMES

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Reviewed: Jun. 21, 2008

Wow, this is really nice - and pretty. I used artificial rum flavoring, so I tweaked the liquid to work with it. I also added some instant coffee and vanilla to the batter and to the glaze - and I sprinkled another 1/2c of chopped walnuts on the "bottom" of the cake before I baked it. -- I made 2 of these today. One the second one, I reduced the amount of liquid in the glaze to make it thicker. I think they both work nicely - jest depends on preference... Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: May 7, 2008

Really yummy, really easy and it impresses all your guests; what more could you ask for???

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xoOrgullosaox

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Reviewed: Dec. 9, 2007

This rum cake was the Best!! And so so easy to make.

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momoftwo

Home Town: Greenwood, Delaware, USA

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Reviewed: Nov. 30, 2007

Yummy, yummy, yummy! A few modifications due to what I had on hand. Only had coconut rum so I used a coconut pudding in the mix and used pecans and chopped coconut on the bottom of the bundt pan. It was delicious. Made a great big cake and the rum was just right. Definitely a keeper, and will make with other modifications.

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Ronda R.

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Reviewed: Oct. 9, 2007

Very good, this would be nice for little partys with about 3-5 kids, or adults.

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Tony The Cook

Cooking Level: Beginning

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Reviewed: Feb. 12, 2007

Made cake for my mother's bridge group. Poked holes in top of cake with long two prong fork (after baking.) Then I used measuring cup to pour small amounts of glaze, repeating procedure after glaze soaked into cake. The men liked the cake because it was not too sweet and had a lot of moisture. It probably tasted better because I made day before serving, refrigerated overnight, cut in serving pieces about four hours before serving at room temperature.

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Paula D

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Reviewed: Jan. 3, 2007

very good! used slivered almonds, added cinnamon and nutmeg. will definitely make again soon.

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jacquie

Cooking Level: Intermediate

Home Town: Frankfort, Indiana, USA

Living In: Los Gatos, California, USA

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Reviewed: Jan. 1, 2007

Tried making it for the first time over the holidays and have made it perfectly 3 times already! Did notice that when I used 4 extra large eggs, the cake rose higher than when smaller eggs were used.

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Dee

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Reviewed: Dec. 18, 2006

Yum! Very easy, tasty and it smells fabulous. It was a big hit at a recent family Christmas party. I used Myers Rum instead of white rum in both cake and glaze, replaced a little of the water in the glaze with rum, and replaced 1/2 C of white sugar with dark brown sugar in the glaze as well. I may add a little cinnamon to this one next time.

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Dee

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Reviewed: Sep. 24, 2006

I made this; my husband didn't care fo r it. I thought it was average, but would not make it again. I would recommend 1/2 cup of sour cream mixed into the cake mix. It was extremely dry and I even added some water when mixing it because I had a difficult time with the mixer working properly.

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us5irons

Cooking Level: Expert

Home Town: Hyattsville, Maryland, USA

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Reviewed: Sep. 2, 2006

so easy and perfect for fall parties

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NEW2MD

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Reviewed: Apr. 9, 2006

delicious. no modifications needed/made.

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STEPHMIT

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Reviewed: Jan. 9, 2006

This was a hit with my dad! Only thing, it does not freeze well. The butter from the glaze did not survive the thawing process, and I had to scrape the solid "fat" from the outside of the cake. I also drizzled amaretto over the top - post thaw.

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kasha_n_kids

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Menifee, California, USA

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Reviewed: Dec. 6, 2005

This recipe was great, I baked mine a little too long so be careful of the baking time. It was a hit with the family and the amount of rum was just right (not too strong)!

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tam121

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Reviewed: Nov. 28, 2005

My dad used to make it every Christmas and i used to have the recipie but it got lost and here it is again! YUMMY YUMMY!!!! This cake didn't last long at all!!!! And, its SOOO easy to make you can make it anytime! This was a crowd pleaser even my 3 yr old loved it!!!

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JENNIFERKATIE

Cooking Level: Intermediate

Living In: Yelm, Washington, USA

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Reviewed: Nov. 6, 2005

Great! Very easy recipe for such a nice cake. I didn't have any regular white rum so I used coconut flavored rum. It didn't get a coconut flavor like I thought it would and it was still great. My cake turned out very moist. The only problem was that I had no leftovers to take home.

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SARAHMAY

Cooking Level: Expert

Home Town: Wytheville, Virginia, USA

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Reviewed: Sep. 19, 2005

WOW! This is fantastic- definitely let the glaze soak in overnight- I love rum cake and this recipe was delicious! A definite keeper! Thanks!

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DAWNROBYN

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

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Reviewed: May 12, 2005

I took this cake to a party and everyone enjoyed it so much they were picking the crumbs off the empty plate!

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LESLIEK79

Cooking Level: Intermediate

Living In: Cheyenne, Wyoming, USA

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Reviewed: Jan. 25, 2005

Very good and moist! I'm a "scratch" baker and thought it would taste like a boxed recipe but surprisingly good! I cut down the sugar a bit for the glaze but excellent! gobbled up. Lots of ideas for variations.

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