The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jul. 2, 2009
I made this Rum Cake for the holidays and it was a big hit it was sooooo moist I made individual cakes as gifts. every time there is and occasion I am asked to make this Rum cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 22, 2009
Great cake and it was easy to make!
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Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA
Living In: Fishers, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 22, 2009
Excellent! Made it for dessert after dinner and the husband enjoyed it so much he asked if it was okay to have rum cake for breakfast!
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Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 16, 2009
I followed the recipe for the most part, except I left out the nuts and boiled the rum with the glaze (didn't want it to be too strong since it was going to be eaten hours after baking). It was plenty rummy... but much better (less alcohol-y) when I had it for breakfast today. Can't wait to make it again with some of the variations posted by other reviewers! For the rum, I used Sailor Jerry Spiced Navy Rum.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 10, 2009
Very yummy cake... But I would definitely make it and let it sit for approx 2 days (if you have the willpower) so the flavors can meld. Super easy as well to make. I have made the cake twice, once for my husband and then the other for my little sister's 21st birthday! I can't wait to make another one. This time I will use the nuts I didn't have the first time... Thanks so much for the post! Happy Baking!
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Cooking Level: Expert

Home Town: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 9, 2009
I've had this in my Recipe Box for a long time and finally made it yesterday. This was incredible!!! So moist, so delicious! The only change that I'll make next time is to add more walnuts. I will definitely make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: jun. 5, 2009
I've made this cake several times and everytime I get rave reviews. I've tried lemon flavored rum with yellow cake, rasberry rum w/chocolate cake. It's always a hit. Thanks for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
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Reviewed: may 28, 2009
This cake was great! The only thing I did differently was use white Jamaican rum in the batter,and for the glaze I used a dark Jamaican brandy. But absolutely no changes required, this was super moist,tasty,and the hit at any occasion.
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Cooking Level: Expert

Home Town: Kingston, Kingston, Jamaica
Living In: D'iberville, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 23, 2009
I made this cake for a Thanksgiving luncheon at a senior citizens function and they insisted that I make it again for Christmas. Their biggest complaint was there wasn't enough rum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 21, 2009
So moist and delicious. I'm personally not a big fan of rum but I do love rumcake. So this recipe ended up a bit too strong with the 1/2 cup of rum in the topping. Next time I'll try to make some kind of sugar glaze to replace the topping as the cake itself was delicious
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.79 star rating.
Reviewed: may 19, 2009
sorry, but we didnt care for this. if your not really a rum lover, you more than likely wont like this cake. it has a lot of rum in it and the smell is powerful. for the rum in the cake i used myers rum and for the glaze i used appleton (as suggested by lindsay w). i let the glaze soak in for a few hours. seems like the recipe made a lot of glaze - if i had liked it and wanted to make it again, i wouldnt add the entire amount of glaze. but other than that the cake turned out very nice looking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 12, 2009
Made this for Mothers Day, and it was a hit! I baked this for about 50 minutes, let it cool for 10 minutes before flipping it out on a cookie sheet. I then prepared the glaze. I poured the rum in after cooking, but let it sit for about 5 minutes. During that time I poked holes all over the cake. I then poured half the mixture into the bunt pan and then added the cake back and poured the rest of the glaze on the bottom of the cake. I let the cake sit in the fridge for about 36 hours before I took it out and let it get to room temp before serving. It was a huge hit needless to say. I used Capt. Morgans Spiced Rum.
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Cooking Level: Intermediate

Home Town: Hanford, California, USA
Living In: Idaho Falls, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 11, 2009
I have been making this exact recipe for 4 years and love it every time. Each time I make it at least a week or more ahead of the planned party and have had wonderful results with freezing it and then defrosting the day or day before the party to serve to my guests. I wrap the cake in two to three tight layers of plastic wrap once it has had enough time to soak up all the glaze and cool completely. Very flavorful and always moist!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.79 star rating.
Reviewed: may 7, 2009
This cake is rumtastic. Probably the first time I've preferred a cake the second day. I used about half the amount of glaze and thought it was sufficient. Make sure you let the glaze soak in. The first day all I tasted was rum, but the 2nd day you got the blend of rum with butter and other yummy cake flavors.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 4, 2009
I had never baked a cake before and this cake made me look like a pro. Everyone loved it. I myself could not believe how moist and delicious this came out. Followed the recipe word for word even doing the glaze trick. I would not use anything other that Captain Morgan Original Spiced Rum for this. Just terrific!
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Cooking Level: Beginning

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: may 4, 2009
I made this exactly as written with one minor substitution. I used coconut rum. Delicious! It was so easy that I made several to sell at a bake sale. They went quickly and the next week, I had all three "buyers" ask me for the recipe. Thank you! UPDATE: I have made this several times since to give as gifts and have tweaked it a bit, based on other reviewer's comments. I used milk instead of the water and I boiled my rum in the glaze mix. And yesterday I tried it with a chocolate cake mix, chocolate pudding, coffee instead of the water in both the cake mix and the glaze, and Kahula, which was AWESOME!!! I might try Irish Cream sometime as well. Thanks again!
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Cooking Level: Expert

Home Town: Northfield, Minnesota, USA
Living In: Rochester, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: apr. 28, 2009
Made this to give out as gifts. Instead of one big bundt pan, I made mini-bundt cakes. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: apr. 28, 2009
OMG, FABULOUS is all I can say! This was SO good. I omitted the nuts (personal preference) and used Appleton Estates dark rum. Definitely full of rum flavor (which I love)! It was quite strong the first day but mellowed after that. This cake was so moist! I used the submitter's advice about pouring half the glaze into the pan and re-inserting the cake. Once I did that, I poked holes in the bottom of the cake and poured on the rest of the glaze. So easy and so good! Thanks for sharing! Yum!
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: apr. 27, 2009
Holy Cow! This is fantastic! My first attempt at rum cake, and it was a huge success. I've never had such a moist cake before. I used Cap'n Morgans and pecans, since that's what I had on hand. I also doubled the glaze and cooked the rum in it to void the alcohol. I'm going to make this again for a pot luck at work this week! Yummy! Update: I have made this several times now, and have found it best to let the glaze sit for about 10 minutes to really blow off the alcohol taste. Of course, if you want the taste, go for it;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.79 star rating.
Reviewed: apr. 23, 2009
Very yummy. I ran out of the dark rum and had to pull out the Bacardi 151, but the boys loved it even more. Simple and good.
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