The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA
Living In: Jacksonville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Home Town: Jackson, Wyoming, USA
Living In: Bozeman, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Living In: Abingdon, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Expert

Home Town: Brooklyn, New York, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Alpharetta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
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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Cooking Level: Expert

Home Town: West Covina, California, USA
Living In: Alta Loma, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 8, 2008
This is a excellent recipe. I made it for my holiday boutique and got rave reviews. I will definitely make this again. I used Bacardi Dark Rum with both the cake and the glaze. Just a side note, I found this recipe in my Mom's old recipe box that came from my Aunt. I wish I had know about this recipe before, I would have been making long before now! Thanks!
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Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 7, 2008
I made this recently for Thanksgiving. Now, I usually shy away from recipies that take shortcuts like pre made cake mixes, but I figured that on top of all the other thanksgiving preparations, I could cut a corner here--and wow, was it worth it. What a great recipie. I did make a change or two though... I used 2/3 cup of buttermilk insead of water in the cake batter, and I added lemon zest to the glaze... WONDERFUL! The tangy buttermilk and the lemon are perfect for each other! I am going to try a more traditional recipie where you actually make custard and home made cake batter and combine the two... we'll see how they compare.
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Cooking Level: Expert

Home Town: Princeton, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 4, 2008
Delicious! Moist, buttery and rummy. This was exactly what I was looking for! I did not use the nuts and it is yummy even without them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 4, 2008
Outstanding cake! I made this for a birthday at work and it was devoured. Several asked for the recipe. I used Captain Morgan in the cake and Cruzan Rum Cream on the glaze. It's creamier and not as strong as straight rum. I didn't alter anything except it only needs about 45 minutes to bake. I poured half the glaze into the pan and reinserted the cake for about 30 minutes then pulled it out and it dripped perfect. I made the cake again for Thanksgiving and left it in the pan to long and the glaze sealed it in the pan so don't make that mistake! Delicious! Highly recommend it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.
Reviewed: Dec. 4, 2008
Perfect for the holidays - tastes even better a day or two after you make it! Super moist. Thanks to Lindsay for the advice on the rum - right on! As she advised, I used Bicardi Select for the cake and Appleton Estates for the glaze.
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