Reviewed: May 21, 2012

Delicious and very easy. Looks a lot more difficult to make than it actually is. Love it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: May 19, 2012

Great recipe! I used 1/4 of a cup of rum for the glaze and it was still too much. I would recommend making it a day ahead so the rum can soak through the cake before serving.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

wj4me

Reviewed: May 18, 2012

Just can't be ruined!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Linda Dick

Home Town: Collierville, Tennessee, USA

Reviewed: Apr. 23, 2012

used Spiced rum! also only had Macadamia nuts on hand-they were awesome with this! my husband said it's the best thing I have ever made

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Carol

Reviewed: Apr. 16, 2012

I have made this rum cake serveral times and always get rave reviews. I use Capint Morgan's Spiced Rum and I like to poke holes in the cake with a skewer before brushing the glaze on. Take the time to use a brush and really soak the cake in the glaze. There will still be plenty pooled on the serving dish but it's always better if the cake is moistened well with the glaze.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Apr. 11, 2012

DELICIOUS!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kelley

Reviewed: Apr. 10, 2012

My grandmother requested something "rummy" for Christmas Eve so I made this cake. It was a HUGE hit, literally had family members fighting over it. I used Bacardi Oakheart rum, was very good. I heard once don't cook with alcohol you aren't you won't drink. Will definitely make again.

Was this review helpful? [ YES ]
1 user found this review helpful