Reviewed: Oct. 17, 2009

My family has been making this cake for years and years. We've been telling people it's a secret family recipe, but now that I found it online.... the secret is out ofthe bag! It's EXCELLENT. Don't change a thing!

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dani3

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Reviewed: Aug. 18, 2009

My family came to visit and six people finished the cake in one day. Had to make another one for the next day. Fantastic and always enjoyed by all. I put some batter into the pan then put nuts on top of the batter. I find that the nuts burn when they are on the bottom of the pan. I tried to make a different version with Coconut rum and mix shredded coconut into the batter. WOW! it was great. I have also used ground almonds instead of the walnuts and it still is wonderful. It is hard to mess up this receipe. I will make it for all my dinners and nobody complains but raves everytime. A real keeper.

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Paul Wikander

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Reviewed: Aug. 11, 2009

I made this for a bake sale at work today, and people loved it! I used a golden butter recipe cake mix, fat free/sugar free pudding and light rum, because that's what I had on hand. It was still great. I used a combination of walnuts, macadamia nuts and almonds and that was a delicious variation for the topping.

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BILLSFRAN

Cooking Level: Expert

Home Town: Canastota, New York, USA

Living In: Buffalo, New York, USA

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Reviewed: Aug. 6, 2009

I do a lot of baking, and have knocked myself out with complicated recipes but this is the one my non-dessert-loving boyfriend asks for all the time - and could polish off by himself! I just made it as cupcakes with just a slight alteration to cooking time (just under 30 mins), a dollop of buttercream icing with a touch of rum over the rum glaze (so it can soak in) and then a sprinkle of the crumbly walnuts. This is a fantastic, super easy recipe!

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divaskull

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Reviewed: Jul. 28, 2009

Easy and delicious.

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Marjan

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Reviewed: Jul. 27, 2009

One word: DEVINE. I used what I had on hand: pecans instead of walnuts, butter recipe yellow cake mix, and Captain instead of Meyer's, and it was so easy and so good. I do have a trick when its time to butter and flour the pan: I use real butter and WHITE SUGAR to "flour" the pan instead of flour. This creates a wonderful crispy sweet shiny glaze on the outside of the cake. A neighbor even stopped by to ask what I was baking because it smelled so good! I leveled the bottom of the cake with a knife and poured the glaze onto the exposed part while it was still warm. Leveling off the top makes a more even cake when it's inverted, and the glaze soaks into the cake very well this way.

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Emerald Lotus

Cooking Level: Beginning

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Reviewed: Jul. 23, 2009

This cake was SO easy to whip up, and the walnut glaze just gives it a beautiful, almost professional looking finish! Thank you so much for sharing- this was a HUGE hit. P.s. the cake finished baking in 40 minutes.

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Rima

Cooking Level: Beginning

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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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usafmomof4

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Reviewed: Mar. 29, 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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loisln77

Cooking Level: Beginning

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Reviewed: Mar. 18, 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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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Mar. 11, 2009

Another winner! Thanks so much for sharing!

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krlongfellow

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Reviewed: Mar. 8, 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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addictedtoallrecipies

Home Town: Brighton, Michigan, USA

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Reviewed: Mar. 3, 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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Bestdumplings

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

This recipe is so good and so easy to make...our family loves it!

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shiningstar

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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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MERKLEDA

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Reviewed: Jan. 14, 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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Reviewed: Jan. 1, 2009

good,good,good added more rum......delish

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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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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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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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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