Reviewed: Aug. 26, 2009

I made this last night for a girls' night. I prefer a milder rum flavor to my cake, so if you like to eat cake that tastes like you're drinking straight rum, don't read this review! :) After baking the cake, I realized I was a little late on time, so was kind of rushed finishing this up. Thus I only used about 1/2 of the glaze on the cake since I was brushing it on, and if you like a lighter flavor of rum on yours, that may be the way to go. I also cut the amount of rum to 1/4 cup in the glaze to tone it down a bit. It was still extremely moist and everyone loved it and the milder flavor. I loved the amount of nuts, and might even increase it or put them into the batter, as my husband kept walking by and picking the top off the cake (the glazed nuts) the second day it was around. A wonderful recipe--thanks for sharing.

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Carrie E

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Reviewed: Aug. 23, 2009

I served this at our end of year BBQ, and for my dad's 75th birthday, and it was a great hit.My guests and family loved it. I didn't brush all the glaze on, as I was afraid it may be too much, so used a little more than half and added some confectioner's suger to make a white glaze and drizzled it over the top and sides. This will be a keeper in my house. I was actually asked to make another one this week. Thank you for a great recipe.

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BROUNYDGRL1

Cooking Level: Expert

Home Town: North Bergen, New Jersey, USA

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Reviewed: Aug. 21, 2009

My husband & aunt totally loved this cake! I baked the cake the day before we served it and it was still pretty strong. Still loved it though! I used coconut milk in place of water in both the cake and the glaze. I used Myers rum for the cake and vanilla rum for the glaze. I also tried the glazing technique that everybody comments on and that worked really well. Actually, after I reinserted the cake and poured the last 1/2 of glaze on, I let it cool for a couple of hours and then wrapped the whole pan in plastic wrap and put it in the fridge. Took it out an hour or two before we served it the next day. Aunt and husband have requested for their b-days! Many thanks for the fab recipe!!!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Aug. 17, 2009

This was excellent. I used Myers's Original Dark Rum. It seemed like there was too much glaze and I didn't quite use it all, but next time I would definitely use all of it. It would not have been too much. Really delicious.

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talevan

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Reviewed: Aug. 17, 2009

This was incredibly delicious. I made it for my husband's birthday using pecans instead of walnuts and Captain Morgan. I poked the top with a skewer to help absorb all of the glaze. It was devoured!

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Sue

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Reviewed: Aug. 16, 2009

Deeee-licious. I made this for a party and everyone loved it. Many people had seconds. The only change I made was to include only a splash of rum in the glaze. I used appleton rum in both the batter and the glaze. I made the cake two days before the party and stored it in the fridge in a cake tupperware. I already put this recipe in my recipe book.

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Jackie

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Reviewed: Aug. 13, 2009

Amazing, unbelievably great tasting cake! I used pecans, fat free milk instead of water in the glaze, Bicardi rum in the batter and Whalers Vanilla Rum in the glaze...this cake won't last over two days.. Do I have to share it with my family?

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Martha

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Reviewed: Jul. 31, 2009

Un-FREAKIN-Believable. Everyone Loves this cake, it is such a hit. I followed the directions to the letter. It was great the day after it was made, but the third day it was Amazing! My new go-to cake.

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Joanna

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Jul. 29, 2009

Excellent! I did not have instant pudding, but had sugar free cook and serve, so I used that. Rum is strong, but I know it will be better tomorrow if I can leave it alone that long!

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zoesmom

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

Living In: Deridder, Louisiana, USA

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Reviewed: Jul. 29, 2009

It's a decent rum cake, not bad.

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Chef Nieves

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Reviewed: Jul. 24, 2009

Unbelievably moist! The texture and flavors combine wonderfully to produce a great-tasting cake. I used milk instead of water, as others suggested. I wish I would've thought of the half-used coconut milk I had in the fridge, that would have been fun to try. I added walnuts, which give it great flavor and a little extra oomph to this cake...I recommend adding them. --Based on others reviews and personal preference, I boiled the rum for the glaze. It would've been MUCH too potent without doing this, in my opinion. There is no lack of rum flavor in this cake... boiling the rum took some of the bite or edge off that would've made this cake hard to enjoy. Otherwise, FAB! Give it a shot!

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jul. 19, 2009

My family absolutely loves this cake. I've made it many many times. The only thing I do different is to omit the nuts due to personal preference. FABULOUS RECIPE!

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torianne31

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Reviewed: Jul. 17, 2009

So moist and although I thought it would taste too much like rum, it was perfect. Will definitely make this again. It's even better the next day!

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mOnKeY

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Reviewed: Jul. 16, 2009

I thought it was a little rum overkill... especially in the glaze.

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jenny

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Reviewed: Jun. 30, 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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PHYLLIS152

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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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ashfork

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 21, 2009

Great cake and it was easy to make!

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Rachel

Cooking Level: Intermediate

Home Town: Richmond, Indiana, USA

Living In: Fishers, Indiana, USA

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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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ABeyer

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Reviewed: Jun. 9, 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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Kat Ashley

Cooking Level: Expert

Home Town: Sacramento, California, USA

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Reviewed: Jun. 8, 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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ZoeS

Cooking Level: Intermediate

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Golden Rum Cake

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