Reviewed: Dec. 30, 2003

Good recipie, however, the glaze instructions were a bit unclear. If you cook the glaze too long, you get candy! Also, the instructions don't tell you that the cake get 1/2 cup water and the glaze 1/4. It also says the nuts should be on the top, however, the bottom of the Bundt pan (where the nuts are) is the top. These seemingly minor details tend to cause trouble for the novice cook! You also can add the rum to the glaze while it's reducing to cut the alcohol. Excellent recipe!

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6 users found this review helpful

Reviewer:

Bmoreman

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Dec. 30, 2003

This is an excellent recipe. I was given this same exact recipe years ago, and continue to make it every Christmas - for my family and for gifts. I am always asked to write down the recipe!! ENJOY!!!

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3 users found this review helpful

Reviewer:

Paris

Reviewed: Dec. 10, 2003

I took this to an office party and it went so fast. I used 160 proof spiced rum. Created holiday spirit for sure.

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24 users found this review helpful

Reviewer:

LPEREZ1

Reviewed: Oct. 29, 2003

Excellent!! This cake is so moist and delicious. I baked it for my family and took the little bit that was left over to work and everyone raved about it. Thanks Laura!!

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2 users found this review helpful

Reviewer:

DONNA

Reviewed: Aug. 27, 2003

This cake is so moist. I thought the cake tasted much better the second day than the first day.

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2 users found this review helpful

Reviewer:

NORI

Reviewed: Sep. 20, 2002

I used the glaze recipe from this one, as I had already made a yellow cake from scratch. YUM, was this wonderful!!! I reduced the amount of glaze that I allowed to absorb into the cake, and with the glaze I reserved, I spooned onto individual servings of the cake. It was fantastic and I will definitely be making this again :)

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33 users found this review helpful

Reviewer:

Mumtaz Wangnoo

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Reviewed: Sep. 13, 2002

This rum cake was really great. It's best eaten right after you pour the glaze on. My neigbors devoured it!

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3 users found this review helpful

Reviewer:

AMDONN

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami Beach, Florida, USA

Reviewed: Aug. 12, 2002

Great taste, easy and loved by the whole family.

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1 user found this review helpful

Reviewer:

JOANN1945

Reviewed: Jun. 15, 2002

This cake is very moist and delicious. I substituted lemon cake mix for the yellow cake mix. For the glaze, I ran out of rum so, I used 1/4 of rum and 1/4 cup of orange juice, it turned out great!

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8 users found this review helpful

Reviewer:

VICKIE SUMMAR

Reviewed: Jun. 14, 2002

I dont usally go through the trouble and time for reviews but everyone needs too try this one. I actually received the receipe from a girl at work whos grandma makes it all the time. I to wasnt sure about the glaze. That is why I looked it up here. Did I add to much water? It seemed to make to much and I was worried about it becoming soggy so I added only half. Now that I have the official receipe I will make it accordngly. Once again this is the best cake we have tried so far.

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21 users found this review helpful