Reviewed: Nov. 29, 2008

This cake was so good, it is the best rum cake recipe that I have ever made. I didn't change anything I followed the recipe as instructed. I made it for Thanksgiving dinner along with three other of my family favorites and I was told that I have to make two rum cakes for Christmas dinner.

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Kamala

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Reviewed: Nov. 27, 2008

I've made this for years- but have used nuts and maraschino cherry pieces (for color)- and a butter cake mix instead of yellow. The easiest way to glaze: remove from oven and immediately drench with glaze while in the pan. Glaze will soak into cake. Cool for 30 minutes and invert onto plate. All glaze will be soaked up. If you grease/flour the pan, the cake will come out without sticking.

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BuckeyeRPh

Cooking Level: Expert

Home Town: Willowick, Ohio, USA

Living In: Germantown, Maryland, USA

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Reviewed: Nov. 26, 2008

This was a great recipe. I had never had, much less made a rum cake before so I have nothing to compare it to other than comparing it to 'cake' in general. It was very moist and had a great flavor - I used Bacardi Gold. I took it to a Thanksgiving party and everyone loved it. When you put half of the rum sauce in the pan and re-insert the cake, be sure to only let it sit for a little while and then turn it over so that the rum soaks in and makes its way through the cake. I made the mistake of leaving the cake upside down in the pan overnight and then turning it over a couple of hours before serving, which made the top of the cake VERY rum-soaked (but not soggy) - much like a shot of straight rum.

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cakebuilder

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

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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KimW

Cooking Level: Expert

Home Town: Northfield, Minnesota, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Nov. 14, 2008

This is the first time I've ever baked something that looked professional! Very pretty cake and tasty as hell. I followed the recipe pretty much as written, only cutting the walnuts in half and adding some vanilla extract to the glaze. I also added the rum to the glaze about one minute before removing from the stove. I used dark Bacardi in both the batter and the glaze. It just came out so perfect--moist, flavorful and gorgeous!

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DEADGIRRRL

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 10, 2008

I can not say enough good praises for this cake. Unfortunately today I ran out of rum, and substitued Baileys Irish Cream. It was even better. You must give this a try. As always a receipe is only a guide and use what you have and like. I am thrilled. Thanks to you for something for me to follow.

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Cleanplate1

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Reviewed: Nov. 10, 2008

Made rum cake exatly per receipe. Hubby and I agree, it's the best we've ever tasted. I followed Jackie's advice on how to glaze, it worked great. It's a keeper.

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peggyned

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Reviewed: Nov. 10, 2008

This is simply the best. For a little fun, I used Captain Morgan spiced rum. Put a little Captain in your bundt cake!!!! You will have Uncle Dave swinging from the crow's nest. No thick dark rum for this kid, let the Captain spice it up.

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Aspiring Chef

Home Town: Tarrytown, New York, USA

Living In: Livonia, Michigan, USA

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Reviewed: Nov. 8, 2008

awesome!

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DAIANA803

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2008

WOW! This rum cake was the best I've ever had. I made one for my husband's co-workers and they've been raving about it ever since. I will add this recipe to my book of favorites!

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mamakrickett

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Nov. 4, 2008

My cake is in the oven as we speak and I'm worried. I got white cake mix instead of yellow......will report back weather or not this is a tragedy. *UPDATE* Cake came out fantastic!! Co-workers loved it. They were picking at the crumbs left on the empty plate! I keep getting comments as to when I am making it again...which will be soon!!

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BRIDGETF

Cooking Level: Intermediate

Living In: Long Branch, New Jersey, USA

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Reviewed: Nov. 2, 2008

Incredibly delicious. Traveling through the Caribbean, I have tasted many rum cakes, and this is the best. So easy to make. I did add one teaspoon of pure vanilla extract to the the rum glaze, other than that I followed the recipe to a tee. I used Myers Dark Rum for the cake and glaze. Thanks for sharing this recipe.

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Danielle S.

Cooking Level: Expert

Living In: Riverside, California, USA

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Reviewed: Nov. 2, 2008

I love this recipe!! I followed other reviewer's suggestions about the Meyer's Rum, and it was great. My family always requests it at every get together.

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Yellohchic

Cooking Level: Beginning

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Reviewed: Oct. 31, 2008

AUTHENTIC! I travel to the caribbean frequently, and this is EXACTLY like what you buy on the islands. WARNING: The glaze is alcohol! This should not be served to children or at work! And deleting the rum or glaze means you are really not making rum cake. To each your own, but as is--this recipe is perfect! (To make Gluten-free use, use GF cake mix and Jello Brand or Royal pudding mix). I haven't tried the chocolate version, but this is also sold in the islands.

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CUNNINGHAMAIR

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Reviewed: Oct. 28, 2008

yummy/delicious/easy! great keeper recipe!!

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CATCHTHAFIRE

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Reviewed: Oct. 26, 2008

I made this cake yesterday, as written, with the exception that I used sliced almonds instead of walnuts. It was sooooo good!!! Today I made another one and used coconut pudding instead of vanilla, used pineapple juice instead of water in the cake and glaze and I put pineapples and shredded coconut in bottom of the pan along with the almonds, then poured the batter over it. The first time I ever "ate" a pina colada!! And it was awesome!! Thanks for the recipe. This will be made over and over again with many different variations. Someone else mentioned using chocolate cake and chocolate pudding and using Kahlua for the liquor...I think I'll try that one next!

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DOLFANCHICK1027

Cooking Level: Expert

Living In: Tarpon Springs, Florida, USA

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Reviewed: Oct. 18, 2008

Delicious holiday recipe! I used Captain Morgan spiced rum. It was very moist.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

This is heavenly!! I love the sweet smelling rum and taste on this cake.

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TiKar

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Reviewed: Oct. 14, 2008

My boyfriend and I ate the whole cake in one weekend. It was just THAT GOOD!!!

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SpicyMomma

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Reviewed: Oct. 11, 2008

Fantastic! I read many reviews and made the following common changes, and it came out perfect: For the cake: (1) Use milk instead of water in the cake mix. (2) Used pecans instead of walnuts. (3) Baked for 50 minutes instead of 60. (4) Sifted the cake and pudding mix together. For the glaze: (1) Used 1/2 amount of rum to eliminate the "alcohol" taste. (2) Boiled the glaze for a couple of minutes after adding rum to also help eliminate alcohol taste. My family is definitely looking forward to eating this again soon.

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kturlea

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Golden Rum Cake

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