Reviewed: Dec. 25, 2008

I made this cake last night and some members of family tried it. They ate the entire thing and so I had to make another one! I also made some changes to the recipe by using butter and milk instead of water and oil. I added pure vanilla flavor as well. This recipe is definitely a winner!!

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dsw162

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Reviewed: Dec. 24, 2008

I made this yesterday and it turned out wonderfully! I changed out the walnuts for pecans since my mother in law is allergic but followed the recipe to the letter.

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AMYCATHY

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Reviewed: Dec. 23, 2008

I just made this again today. I doubled the recipe: one in a bundt pan and 12 in mini bundt pans. I baked the minis for 17-20 minutes. I've made this for the last 2 years now and always used light rum because that's all I had. It's just fantastic. I used dark pans and had to lower the temp to 300. The first time I made it, I forgot to lower the temp and didn't watch the cake too closely, so the cake was a little dry, but now, I think or rather, hope, I've mastered it. Thank you so much for a delicious recipe.

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Maria Hutchinson

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

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Reviewed: Dec. 23, 2008

Fantastic cake. I did like some of the other reviewers and pour half of the glaze in the pan and replace the cake (after I gave it a good once or twice over with a toothpick). I also reduced the walnuts by half and it was perfect. I had no problems leaving the cake in the pan overnight--it came out intact and looking beautiful.

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Kate U.

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 23, 2008

Easy to make and very tasty!

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Pauline

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Reviewed: Dec. 23, 2008

Very good. Used light rum instead of dark (what I had on-hand). Husband made French Toast with the remaining cake this morning - delicious!

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 22, 2008

Great recipe...I made it for the holidays and everyone loved it. The icing is so good that I accidently spilled some on the table while I was pouring it over the cake and my husband and I were scooping it up with our fingers!

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tammy

Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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Reviewed: Dec. 21, 2008

Wonderful cake! Sent it to my sister for Christmas and instructed her to save for when our parents arrived. She called and said it would be lucky if there were any left by the time they arrived.

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KIRAPOULSON

Cooking Level: Intermediate

Home Town: Jackson, Wyoming, USA

Living In: Bozeman, Montana, USA

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Reviewed: Dec. 20, 2008

WOW! I'm pretty sure you could pour the glaze over a brick and it would be five stars. D*E*L*I*C*I*O*U*S

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Don

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Arlington, Virginia, USA

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Reviewed: Dec. 19, 2008

I made this cake last night for today's Christmas potluck at work and it was a total hit. It was super moist and the flavor was amazing. I did put the last 1/2 cup of rum with the sugar water to burn off some of the alcohol of the rum. I also did what one member suggested which was to pour in 1/2 of the glaze in the pan, put the cake back in the then pour in the rest. It did make it easier but the top of the cake ended up being a bit too "rummy", so I won't be doing that next time. Other than that, I followed the recipe exactly as it was written and it was great.

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Diana

Cooking Level: Intermediate

Home Town: Highlands Ranch, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: Dec. 19, 2008

My husbands favorite cake is rum cake so I was a little worried since this was the first time I ever made it. OMG! He took one bite and said this was the best cake he ever had by far. I have also been informed it is to become a holiday staple (Thanksgiveing, Christmas, Easter, his birthday, etc.). I used Bacardi select rum and thought the flavor was perfect and I also reduced the amounbt of walnuts as other reviewers suggested. Thanks so much for the great, easy recipe! Definitely a keeper!

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michellek

Cooking Level: Intermediate

Living In: Abingdon, Maryland, USA

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Reviewed: Dec. 17, 2008

I have made this cake for about ten yrs. A few years ago I started making mini loaves to give as Christmas gifts. This Recipe make 6 mini loaf pans. I poke holes in a slightly cooled cake while still in the pan and then the pour warm glaze, I usually cover them and let sit over night.

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WENDY-WOMAN

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Reviewed: Dec. 15, 2008

This turned out great. I mistakenly took my glaze of before it had boiled for 5 minutes even after I had added the rum and boiled for about a minute or two. I definitely noticed the difference. Next time I'll add the rum and boil the glaze for the entire 5 minutes. I'll also remove the cake from the pan after about 2 hours rather then allowing the cake to stay in the pan overnight. I like the look of the cake that only marinates for two hours.

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Tarea

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

This is one fabulous cake that everyone requests come holiday time. I like to use vanilla rum and add a splash of almond extract to the cake mix. I also use chopped pecans instead of the walnuts. I let the cake cool in the pan, poke holes in it with a BBQ skewer and invert it. I brush the glaze on, pour a bit of glaze in the pan and pop it back in. Then I pour the remaining glaze on top of the cake and I make sure to let some drizzle down the inside of the pan. I always make it the night before I'm going somewhere and take it in the pan. I then invert it once I get there and take my pan home with me.

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Angie

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Queens, New York, USA

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Reviewed: Dec. 15, 2008

This cake is amazing! I used pecans instead of walnuts and milk instead of the water. Bacardi Gold for the rum. Wonderful recipe I will be using over and over!

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MomE2MathU

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Reviewed: Dec. 14, 2008

I have been using this recipe for a couple of years now. The only difference between mine and this one is that the one I have came from Bacardi. I usually use Captain Morgan's spiced rum, but either way you make it, it always turns out fantastic!

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Audrey

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Reviewed: Dec. 13, 2008

Perfect!!! And I mistakenly used cooked pudding powder. It was still amazing. I did the rest exactly according to recipe. I will make this again and again, very easy and very impressive! Love it!!

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fourpiesmama

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Alpharetta, Georgia, USA

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Reviewed: Dec. 10, 2008

I loved this recipe. I used rum extract instead of rum adding butter to the mix and an extra 1/2 cup of water to the glaze with 2 tbsp of rum extract in the mix and in the glaze. I also used the same recipe but I swapped lemon extract for the rum extract and it was also great. The cake was moist and really pretty. Thanks, this is my new favorite cake to make. It was so easy.

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graceofgod1976

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Reviewed: Dec. 10, 2008

Unbelievable how something so easy to make can taste so fantastic!! Thank you for this wonderful recipe. It has become my "go-to" dessert. Friends and family beg me to make it all the time! Buttery and rummy perfection!

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LaurenElyse

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 8, 2008

OH MY GOD!!!! This is AMAZING. I followed the suggestion of removing the cake from the pan, pouring 1/2 of the glaze in th pan, reinserting the cake and then pouring the rest of the glaze over the cake. I let it soak in overnight. I also used Captain Morgan spiced rum. YUMMY!!! I made this for a holiday potluck and every single person who ate it asked (more like begged) for the recipe. Try it - you won't be sorry! A permanent addition to my favorite recipes list!!!!

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mom2summer

Cooking Level: Expert

Home Town: West Covina, California, USA

Living In: Alta Loma, California, USA

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Golden Rum Cake

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