First time I made this, I added the rum to the glaze AFTER as the recipe calls for and it tasted too boozy. Second time I made this, I cooked the rum into the glaze and "Wahlah!" I have used this method ever since. When using a bundt pan, I found that brushing it with Crisco (veg shortening) instead of using Pam (cooking spray) and liberally flouring it, made this cake just fall right out of the pan...there's no need to run a spatula along the sides to loosen the cake, just give it a little shake. After removing the cake from the oven, using a skewer to puncture the cake allowed me to puncture it all the way through. While keeping the cake in the pan, I first glazed the sides, then the middle and let it sit for 15 minutes. Then I added the remainder of the glaze and let it sit for another 15 minutes saving just a little for touch-ups when I flipped it over onto a dish. Think of it as basting a turkey. I agree with the other ratings that the longer it sits the better it tastes (overnight is ideal).
Substitutes I have used:
Butter instead of oil in the mix-
Milk instead of water in the mix-
Orange juice instead of water in the glaze-
Raw sugar instead of white sugar in the glaze-
Pecans instead of walnuts-
Añejo rum in the mix-
Myers rum in the glaze-
All substitutions I have formed (mainly because I didn't have the exact ingredients) have only made this one of the most versatile recipes I have ever used. Everyone loves this cake!!!
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First time I made this, I added the rum to the glaze AFTER as the recipe calls for...