Reviewed: Jul. 1, 2009

The cake part of the recipe is wonderful. Light, fluffy, moist- I added a lot more rum (like two cups worth :), and the lime is VERY strong. I think next time I'll use a little less lime. The glaze was ok- very limey- I suggest reviewing a few recipes for regular rum cake, because this is a strange glaze. I'm used to boiling mine for 4 minutes while stirring. I guess it's what you like! Overall, I would use this recipe again with some changes.

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Reviewer:

maureen9004

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Reviewed: Jun. 10, 2009

This cake was delicious. However, I did notice that the lime really overpowered the rum. Therefore, next time, I will add perhaps a tablespoon more rum. I did not make the glaze called for in the recipe. Instead, I used 2 cups of confectioners sugar and added about 4 tablespoons of lime juice. Also, it only took about 70 mins to bake, not the 90 called for. I will definitely make this again.

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JULIEUNC1

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Dec. 31, 2008

This cake was okay. I made it the morning it was served to company at my house and the glaze had not soaked through to all the cake. The top half was moist but the bottom was dry. I would suggest either using a wooden spoon to make the holes instead of a toothpick or not serving to the next day. However, I noticed even though it was moist the next day the rum flavor seemed to disapate.

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