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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shon9794

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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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Stephanie

Cooking Level: Expert

Home Town: Kingston, Kingston, Jamaica

Living In: D'iberville, Mississippi, USA

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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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JJ

Cooking Level: Expert

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Reviewed: May 17, 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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zacody2

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Reviewed: May 14, 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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lkatano

Cooking Level: Intermediate

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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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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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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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HOTHAIR22

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Reviewed: May 6, 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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SIOBANM

Cooking Level: Intermediate

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Reviewed: Apr. 30, 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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bigcityrich

Cooking Level: Beginning

Living In: Spokane, Washington, USA

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Reviewed: Apr. 27, 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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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Apr. 23, 2009

This is a great recipe, very hard to mess up. I substituted peacans for walnuts and it made them taste like pralines. Also, i boiled out the rum in the glaze.

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Missy B.

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Apr. 23, 2009

AMAZING! I just made this for a little family get together and everyone said it was their new favorite dessert! I followed the recipe exactly, the only thing I did differently was I made mini bundts instead of one big one and they turned out fabulous! They were so buttery and ooey gooey! YUM! Thanks!!

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Leasweetie

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

Made this to give out as gifts. Instead of one big bundt pan, I made mini-bundt cakes. Delicious!

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FHIEDA

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Reviewed: Apr. 20, 2009

I didnt like this cake, it called for a little too much Rum.

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riverjess

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Apr. 19, 2009

The rum taste was a little strong but I may use a smoother rum for the recipe next time

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luffy

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Reviewed: Apr. 18, 2009

Delicious! I made this after my husband bought a seriously overpriced Tortuga Rum cake on Amazon. This is just as yummy. I'm still not 100% sold on adding walnuts, but the coconut variations that others have mentioned sound worth a try. Definitely let this one sit in the fridge for a day or so before digging in. It's worth the wait!

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AZAlyssa

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Reviewed: Apr. 16, 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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princesa97

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Reviewed: Apr. 12, 2009

Easy recipe and everyone loves it!!

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PILAR

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Apr. 12, 2009

This cake is really good. I made it when my sisters their husbands and children/grandchildren visited and everyone asked for the recipe. For the most part I followed the recipe exactly as is except for a few minor changes.... 1. I only had Captain Morgan Tatoo (dark rum) on hand, so thats what I used. It is incredibly flavorful. 2. Eliminated the nuts......I don't like nuts but no one missed the nuts. 3. I replaced the run called for in the glaze with Orange Juice since I am allergic to alcohol (unless its cooked off). Again, a fantastic cake. It is definitely a keeper in my house. Will be making it again.

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PORUSGIRL

Cooking Level: Expert

Home Town: Porus, Manchester, Jamaica

Living In: Staten Island, New York, USA

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Reviewed: Apr. 11, 2009

For those of you fortunate enough to have a Trader Joes' in your area, I used the TJ's Meyer Lemon Cake & Baking Mix because that was all I had on hand. It's a 16 oz. cake mix but worked fine in this recipe. Also, instead of water I used Coconut Milk and I ended up using Appleton Estates Rum for both the glaze and the cake. I think I now know the difference between using granulated sugar and powdered sugar. Use granulated sugar to get a clear, glossy glaze, one poster may have used the powdered sugar which will give you a more thick white glaze. I prefer granulated. This was a HIT. I also poured half the glaze on the bottom of the bundt pan and poked holes all over, top, bottom and sides, like a crazy woman! The cake turned out perfectly infused with a combination of flavors of lemon, rum, and a hint of coconut which ended up being a very nice and light rum cake perfect for Spring.

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Adriana

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Golden Rum Cake

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