Reviewed: Jan. 1, 2010

This is a hit with all my friends and family! One of my favs to bake! I switch out different extracts make it your own.

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Reviewer:

RENAEK_2001

Cooking Level: Professional

Reviewed: Jan. 1, 2010

Great texture! Moist and flavorful. With so many extracts the flavor is intriguing. I used rum instead of rum flavoring. I liked pouring the glaze on while the cake was hot. It saved time. With two teenage boys (my son's friend has a baking radar)hovering my cakes rarely make it to cool.

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Reviewer:

perla

Cooking Level: Intermediate

Reviewed: Dec. 28, 2009

I love how you can change the extracts to come up with your own unique flavor. I have made this cake twice now and it was great both times. I topped the first one with buttercream frosting and fondant.

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Reviewer:

CHOCOLATLUV44

Cooking Level: Intermediate

Home Town: Burlington, Iowa, USA

Living In: Bozeman, Montana, USA

Reviewed: Nov. 27, 2009

Delicious!!! My daughter is allegric to coconut so we substituted with Almond Extract instead and the flavor of this cake was drifting throughout my entire house. Everyone keeps stopping by to get a slice of cake. Wonderful recipe.

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Reviewer:

What's Cookin' Mom?

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 12, 2009

What an absolute hit! I thought that allowing this cake to go in the oven for the prescribed time was going to hurt it, but it didn't. This cake took exactly 1 hour and 45 minutes to bake to perfection (in my oven). I deviated somewhat - I didn't have "butter extract" so I added half a stick more butter. The family loved it! It is now on my menu of "favorite cakes." Thanks Brotha Percy

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Reviewer:

Brotha Percy

Cooking Level: Intermediate

Home Town: Bridgeton, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

Reviewed: Oct. 24, 2009

My new favorite cake. I used this recipe for a baby shower, and everyone LOVED it.

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Reviewer:

BRIANNA170

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Columbia, South Carolina, USA

Reviewed: Oct. 11, 2009

My mother has made a version of this recipe for the past 25 years. Instead of 1/2 t. baking powder she actually uses 1 t. for a "fluffier" cake. For those of you who find some of the extracts overpowering be sure you are measuring correctly or simply use 1/2 t. of the extracts instead of a whole teaspoon.

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Reviewer:

Vanessa

Reviewed: Oct. 7, 2009

Delicious cake. I made it for a church meeting and it was well received. One of the most moist recipes I have ever tried. I used coconut, almond, vanilla, lemon and butter flavors. My husband requested that I make more glaze to put on it but i thought it was fine as is. Highly recommended. Will make again!

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Reviewer:

Corynne

Cooking Level: Expert

Reviewed: Aug. 30, 2009

I replaced butter flavoring with orange. This cake was very moist and tasty. I followed the recipe and used extra "Baker's Joy". A 10 in bundt pan was used and I still had enough for a round 9 inch pan. This cake really puffs up and is very moist. I will make this again and again.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Aug. 5, 2009

This is a delicious cake. The only thing I changed was substituting almond extract for rum, since I am not a big fan of rum cake. I can't wait for an excuse to make this cake again.

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