Reviewed: May 13, 2012

A bit dry and heavy, but that's how home-made (as opposed to boxed) cakes are. Flavor is spot-on, so no complaints. Three thumbs UP!! :)

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Reviewer:

gymmom

Reviewed: Feb. 12, 2012

This was a good, decent, cake. But not great. I made this tonight for my family and added an almond glaze for the top. The cake itself was a little too light for my taste. I prefer a heavy cake. This was really easy to make though, which is always appreciated.

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Reviewer:

sgrant

Reviewed: Nov. 30, 2011

Turned out really yummy!

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Reviewer:

Reviewed: Oct. 24, 2011

This cake turned out great! I followed recipe except added a package of vanilla instant jello to make it moister, and didn't have rum so instead substituted kahlua. It was boyfriend's birthday and he loved it! I then made a whipped cream frosting with vanilla and almond extract!

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Reviewer:

shaigh

Reviewed: May 6, 2011

This was okay, but not great. VERY dry, and really not all that flavorful. I wouldn't make it again, but ... that said ... my husband loved it!

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Reviewer:

Candace

Cooking Level: Expert

Home Town: Bridgeville, Delaware, USA

Living In: Jerome, Arizona, USA

Reviewed: Mar. 31, 2011

I would have to agree with a previous reviewer that it is not too sweet, also it calls for 70 min in the oven , it was too long the cake came out on the outside a very dark brown with a thick crust, the inside however was moist . Next time I'll reduce the bake time to one hr. Other then that it is a solid recipe.

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Reviewer:

bellevuemom

Reviewed: Jan. 1, 2011

This cake is fantastic! I made it for a New Year's lunch I went to, and I hardly had any leftover :) Here are a few things that may be helpful: *As another reviewer suggested, I added a box of instant vanilla pudding to the batter. It was great! *The batter was thicker than cake batter I'm used to, so rather than trying to layer the light and dark I just put heaping spoonfuls of alternating colors around the bottom of my bundt pan and swirled the knife through once or twice. It came out really pretty! *The rum flavor comes through a little stronger than I expected! Not a bad thing, because I love rum, but if you aren't a big fan you might not want to put quite as much. Or maybe it's just the type I used (Appleton) If you're on the fence about making this cake, DO IT!

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Reviewer:

Lisa

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Cooking Level: Intermediate

Home Town: Mount Vernon, Indiana, USA

Living In: Birmingham, Alabama, USA

Reviewed: Oct. 11, 2010

I have been looking for this recipe for a LONG long time! Every time i would go visit family in Germany my aunt always made this. My sister and I have been wanting this cake again for years but my grandmother (who is German as well) never made it. Thank you sooo much for putting this recipe on here. It is exactly the cake we had at my Aunts! I made it exactly as the recipe said and it came out perfect. I didn't need to bake it for 70 minutes, having it in for about 60 was perfect. I did separate the egg yolks from the egg whites and mixed them separately and it seemed very fluffy but I'm not sure of the difference as it was the same from when i had it in Germany. For the people who said the cake was very dry, this is how it was at my aunts. This cake was amazing and i will definitely be making this over and over again! I didn't need to add any vanilla pudding as others did or change anything and it wasn't dry. This is the perfect cake to have with tea!

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Reviewer:

NewMama8710

Cooking Level: Beginning

Living In: Lyndeborough, New Hampshire, USA

Reviewed: Sep. 26, 2010

Really fabulous. I took another's suggestion and added a small box of vanilla pudding (removing equal part flour) and made for a moist and delicious cake. Hubby isn't a fan of almond, so left it out and didn't miss it. The rum is genius.

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