The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: apr. 14, 2009
Absolutely incredible! Took some advice and poked small holes all over the cake before pouring on the glaze. It just soaked it up and was so moist! Best rum cake I've had and very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: mar. 31, 2009
Flipping Fantastic!!! Truth? I made this cake because my 4-year-old son was watching "Bee Movie" and Rum Cake is offered to Barry the Bee. This was a very moist cake but I did only bake it for 40-50 minutes, and made half the glaze (made with rum flavoring) and added it after cooling the cake for a few minutes. Thanks for a great recipe!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: mar. 19, 2009
Love this! I've made it both with and without the rum and it's so good! Not quite as dense as a poundcake and really moist. Came out great in a 9x13 and also as cupcakes. If you do cupcakes, fill a little less than halfway so it doesn't bake up beyond the edge. Then the glaze will soak in and not run over. Some of my cupcakes were too high so I used a turkey baster with an injector tip to get glaze into the middle.
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Bellefonte, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: mar. 11, 2009
Another winner! Thanks so much for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: mar. 9, 2009
This is fantastic! Make sure you poke LOTS of holes in the cake and take the time to get all of the glaze soaked in. The longer it sits the better it is so make it in advance if possible....however, not necessary.
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Home Town: Brighton, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: mar. 4, 2009
My husband loves rum cake. I had made other rum cakes in the past and none was better than this one!! It is better when aged on 2nd or 3rd day. I will definitely make this cake again. I followed the recommendations of other reviews and used chopped pecans instead of walnut. I used 1/2 white rum and 1/2 Malibu rum. I did not have trouble with runny glaze but I allowed the glaze to cook for more than 5 min till it firmed up a bit but not till soft ball stage. I was afraid of too strong of alcohol flavor that I pour about 1/4 cup of rum into the glaze and let it cook for 10 seconds, then I took it off the stove and pour the rest of the rum into the glaze. I poke holes with a wooden chopstick to make the holes larger. I used a tablespoon to slowly pour the syrup into the holes and around the edges of the bundt pan. I let the cake rest in the bundt pan overnight and flipped it over the next morning. It was delicious!! Thank you Mariann for this yummy recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: feb. 5, 2009
This recipe is so good and so easy to make...our family loves it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: feb. 2, 2009
Excellent! Easy recipe to make and delicious. I followed exactly and am glad I didn't add any additional rum because the taste is pretty strong. My son didn't care for it but that's ok, more for Mommy and Daddy. The icing is a little tricky, had to make it twice to get it to come out correctly--stir at a slow boil for 5 minutes...not a second more! Very good, I'd definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jan. 15, 2009
I have been making this recipe for several years but with a lower calorie swap that does not affect its popularity: use equal amount of nonfat yogurt instead of oil in batter, use eggbeaters instead of eggs. Every little bit... also, I pour the glaze on as soon as it comes out of the oven & allow cake to cool completely before turning out onto a plate. I also add a cup of water-soaked raisins with the nuts for extra punch if I have some. Never fails to be a hit or to disappear at a party.
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Pam

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jan. 1, 2009
good,good,good added more rum......delish
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: dec. 29, 2008
I followed this recipe exactly and it was perfect. I made it for a friend for Christmas and he called the next day to say that it was the best Rum Cake he had ever had. He gave a neighbor a slice and he said the neighbor came back later that day to ask for more! I recommend trying this one. It's an easy hit!!!
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Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: dec. 24, 2008
Always a hit. I make this for Thanksgiving and then again on Christmas. Only change I make is to use only about half of the glaze.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: dec. 23, 2008
VERY good cake. I used Captain Morgan rum only because that's all I had on hand. I also used rum extract in the glaze so the kids could eat the cake - a little goes a long way with rum extract. I made this cake for Thanksgiving and will make one tomorrow for Christmas. Delish in the morning with coffee too!
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: dec. 6, 2008
MMMMMMMMMMMMMMMMMMMM!!!! This is so good! I didn't have walnuts so I used pecans instead and it was fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: dec. 3, 2008
Oh WOW. My first rum cake. I made it as written with no changes (except I don't have a bundt pan, but will definitely get one now!!) This is wonderful!! It seems a very versatile recipe, so I'm sure I'll experiment with other cake mix/pudding/rum flavors, even though this is incredible as is!! Deliciously decadent!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed: nov. 30, 2008
This turned out really delicious. It lasted 2 days in my house. The only change that I would make is to add more of the glaze, but that is my personal taste. My sister thought it was perfect just how it was, and said "why mess with a good thing?"
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Photo by IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by Nicole Hosang
Reviewed: sep. 29, 2008
This is one of the best cakes I ever had. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 26, 2008
I don't usually like rum cake because it's too soggy but my bf does so I had him score this recipe. It's very moist, amazingly so. It doesn't have that coffee cake texture that crumbles apart when you cut it so I was impressed by that. It didn't get too soggy, although I used only half the glaze. It also freezes well.
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Home Town: Bluewater, New Mexico, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Photo by Violet
Reviewed: jun. 16, 2008
I made this cake on Saturday thinking I could take most of it to a Father's Day celebration on Sunday. No such luck! My husband ate half the cake in 1 day. I gave a slice to a friend and to my mom. They both left me phone messages about how delicious the cake was. An extremely easy recipe that turns out very moist and flavorful!!! I left the cake to cool in the pan then poked holes in it and poured the glaze over it to absorb while still in the pan. Also, I found no need to burn off the alcohol as other reviewers suggested. The flavoring was perfect. It is rum cake and should taste rummy.
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Photo by Violet

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: jun. 6, 2008
Yum! I made this for my husband's birthday. It seemed like a good choice because he is not much of a cake fan, but he does love rum. The recipe is perfect as it is written - the only change I made was to use spiced rum instead of dark. It gets even better and more moist after it sits a few days, if you can make it last that long.
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