WOW! I made this for a friend's birthday. It was all I could do to keep from eating it when I got it out of the oven!! Oh my gosh, heavenly! Usually when I try recipes from the web I am disappointed, but NOT with this one! I did reduce the rum in the glaze to 1/3 cup to make it more buttery tasting and not such a strong alcohol taste. This is a REAL KEEPER!!!

Excellent, made without glaze and put powdered sugar...very moist, didn't need glaze. I used less rum than called for in recipe and it was still expectionally tasty!

This cake is awesome! As for the glaze--I couldn't master it so I took some confectioner's sugar and stirred it together with a little rum & water and drizzled it over the top. Just as good. I had three pieces before the day was over. Thanks for a great recipe!

I do love this cake recipe and have finally mastered the glaze! Like others have mentioned, you have to get it to a boil before you pour on cake. I usually boil for 5 minutes and it comes out fantastic!

As a non-alcoholic drinker (I am allergic) I thought the rum was too strong, but got raves that the quantity of rum was 'just right.' Leftover cake was cut up in equal pieces for guests to take home. As for the glaze, I believe I found the solution. Initially, it's very runny, but if you remove the glaze from the stove for about 20 mins, it will thicken to a manageable consistency. I followed others in inverting the cake pouring the rum glaze over it, then let it sit 30 minutes and then flipped it over, and glazed the top, dusting with powdered sugar. I used a decorative mold and the cake turned out beautifully. Just be sure you spray the mold with cooking oil first, or the cake will stick.

This is an absolutely delicious rum cake. I made it for a party and everyone thought it was wonderful. The frosting is a bit tricky, just be cautious. delightfulD

Awesome! Everyone's favorite cake during the holidays! Good with gold rum or spiced...I've tried several variations.

The cake was awesome and very moist, but my glaze did not turn out so well. The rum flavor was really overpowering. I will definitely try again with less rum though!

Thanks Laura for sharing your Mom's very tasty rum cake! I mistakenly added the rum glaze to the bottom of the cake instead of the top. When I turned the cake upright onto a platter, I realized my mistake. I felt I should redeem myself by making more glaze for the top of the cake or no one would be able to taste the rum. Well, obviously doubling the glaze is not necessarily a bad thing, because I had more compliments on that cake than any other I've ever made! Several friends asked if they could take a slice home. I refrigerated my leftover slice and had it the next morning with my coffee. YUM! I liked it even better when it was cold. Yes, I'll be making this one again.

I used French Vanilla instant pudding and reduced the rum in the glaze to half. I had a problem with the glaze too - I must have boiled it too long because it crystallized when I added the rum. I whisked together as much as I could then strained the glaze and it was very tasty. We'll make again.

This was delicious! What's so funny is, when I was just sending it to friends and re-reading it, I realized I messed up the glaze (forgot the sugar!! LOL) and it was still SO delicious! Thanks so much! Yummy!

The cake turned out delicious - very moist. There must be a real trick to this glaze. I tried making it two times and each time I ended up with sugar candy crystals. Next time to make I plan to try previous suggestion by pouring glaze in bottom of cake pan and placing the cake back into bundt pan to soak up the glaze. Great idea!

Soooooo moist and the rum is very mild.I haven't done the glaze quite right yet,but it doesn't matter...it always tastes wonderful!! 6 stars if I could!!

I have to say I have been using this recipe for two years and have gained some noteriety for it. Whenever there is a bake sale or picnic I am asked to bring the rum cake. In fact it fetched $130 at a cake auction ! The glaze is the trickiest part but just keep sttirring and it will thicken. The nuts at the bottom of the cake become soaked with the glaze and many people have told me that is their favorite part. If you like rum- you will LOVE this cake ! YOu can always cut back on the rum in the glaze a bit if you don't like a real strong rum taste. Most of the rum cooks off though, so don't worry about getting drunk by eating this cak.

Fantastic cake - thanks for sharing.

This rum cake came out just wonderfully. It was my first rum cake, made while hosting my first holiday, so I was more than a little nervous. I attempted the glaze 3 times, and each time I ruined it. It must either be a very fine art, or I'm a clutz, though my boyfriend couldn't do it either. We were so worried about the warning that it might make the cake mushy if not done right, so we abandoned the glaze and simply topped the cake with powdered sugar, and it was so rich and perfect I can't imagine it being any better! We used a bundt pan instead of a tub pan, and it was a big hit!

LOVE this recipe! A family friend makes it every Christmas and always gives us one. It's the best ever, I swear!

I tried to find faults with this cake since it was so easy, but no luck. I used 70 proof spiced rum which kept the alcohol from being overpowering, and added a aromatic Caribbean flavor to the cake. Rum=Good, Cake=Good, This Rum Cake=The Best!

I made this cake for a friend for christmas and he shared it with his friends now I have his friends calling me telling me that this cake is awwwsoooom. I will make this cake over again.

I had a problem with the glaze. I cooked it until very thick, but it thinned to almost like water when I added the rum. I let it cool a bit before I put it over the cake. I used a hint that I read about pouring part of the glaze in the pan and putting the cake back in the pan to soak up the glaze. I ened up with the pecans on top and I spooned the rest of the glaze over it. No matter what, it was a big hit......everyone loved it!