Reviewed: Jan. 1, 2009

The cake itself is very easy. The glaze I had a little trouble with but I know what I did wrong and will definately correct it next time. I have a habit of experimenting with recipes until I get it perfect. My husband will not object to my experimenting with this one as he loved the cake itself. Thank you so much.

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gabby70

Cooking Level: Expert

Home Town: Lindale, Texas, USA

Living In: Wyoming, Michigan, USA

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Reviewed: Dec. 21, 2008

This Cake was a HIT at my office Party. Thanks!!!! My staff loved it, I made two and they were gone in 25-30 minutes.

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B M SMITH

Home Town: Philadelphia, Pennsylvania, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Dec. 21, 2008

This recipe was "the bomb"(meaning great). I followed it exactly to the "tee" and it came out perfect. It looks like a lot of people had trouble with the glaze however, it will come out great but you must dissolve the water and sugar first then add the butter. I split the sugar half brown, half regular and added a teaspoon of vanilla. This cake had a lot of compliments...whew lord, I have a dinner date tonight and I am baking one to take along. I am sure that I will get my man.

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cutest1

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Reviewed: Dec. 20, 2008

This is a great rum cake recipe!

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Victoria Dennison

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Reviewed: Dec. 20, 2008

I've made this several times with great success. I've substituted lemon cake with orange cake as a change of pace. Very good.

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Jim Bonavita

Cooking Level: Expert

Home Town: Marcus Hook, Pennsylvania, USA

Living In: Wilmington, Delaware, USA

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Reviewed: Dec. 19, 2008

SO MOIST! this cake never gets dried out, it's so moist and delicious, altho i did find that the glaze with the rum needs quite a while to soak in and mellow out, otherwise it tastes very alcoholy. i would even suggest putting no rum in the glaze but puttin a little more in the cake (less water). GREAT RECIPE ive been making some for all my neighbors

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Chloe

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Reviewed: Dec. 11, 2008

This rumcake is the best.. I had no problems, even the glaze turned out perfect. I made the cake with an angle cake pan and once that was done, I poked holes in the cake with a kabob holder. I took the cake out and poured a bit of the glaze and reset the cake back in the pan for about 5 minutes, took it out and plate and then brushed on the glaze with a pastery brush. I let the cake sit for 5 days.. It was not soggy just very moist. Took it too work, it was a huge hit..

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mommygator

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Reviewed: Dec. 6, 2008

This is FANTASTIC! I double the rum in the sauce part to give it a little extra "kick". People are always asking for the recipe. It's a great holiday treat!

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kasupcakes

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Reviewed: Nov. 28, 2008

This was a big hit at our Thanksgiving feast! It will be a new tradition at our house!

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MYHNYMYBB

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Reviewed: Nov. 4, 2008

I would reduce the rum a little but other than that it was great.

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clbuntin

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Reviewed: Oct. 29, 2008

was very dry; not like Mary Nortons. She used more butter, maybe 1/2 cup (1stick)in the syrup. Mary's cake had a plate full of syrup after it was turned over.

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grammie cookie

Cooking Level: Expert

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Reviewed: Oct. 27, 2008

This is the same recipe for rum cake in the Cake Mix Doctor cook book, although the CMD calls for Bacardi dark rum (I use Myers). I have made it a few times now, and it is very good. This recipe calls for 1/2 cup more rum in the glaze than in the cook book version, so not sure if more is better or not. I'm sure either way, it will be a hit for you!

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vwbug7

Cooking Level: Expert

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Reviewed: Aug. 3, 2008

The cake is excellent, but 3 stars because of the glaze problem. It didn't seem to be thick after 5 minutes of boiling so I boiled a little longer and then had the same problem that others have had with it turning to liquid when adding rum. I used the liquid in a powdered sugar icing and drizzled it over the top. Not as pretty as a glaze would have been, but tasted fine.

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MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

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Reviewed: Jul. 17, 2008

This is a great & tasty rum cake recipe. BUT it isn't an original! This is the EXACT same recipe that's on the back of the Bacardi rum bottle and in their cookbook. It's been around for years! And I have been making it for years. So this is basically Bacardi's rum cake recipe with another name attached!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Jul. 12, 2008

First time making rum cake and the cake itself turned out delicious and made my house smell heavenly! However, I "goofed" on the glaze. I thought I had it thick enough but when I poured the rum in, it liquified so I substituted with powdered sugar :o( Someone feel free to explain my error here...

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Lisa1980

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Reviewed: Jul. 5, 2008

Thanks so much for this recipe! I just made it yesterday for a 4th of July BBQ and everyone loved it! I think I've found my new potluck dish! ;)

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x0xTinkx0x

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Reviewed: Jun. 27, 2008

This rum cake is spectacular the only difference is that for the glaze I split the white sugar with an equal part of brown sugar and added a tsp of vanilla to make it richer.

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Jami G

Cooking Level: Expert

Home Town: Monticello, Kentucky, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Jun. 9, 2008

My 1st Rum cake. Hubby Loves them, so I made him one! It turned out PERFECT and is oh soooo good. This is a super easy cake to make and even better to eat. You can taste the rum and it is Moist. Thanks for a fab cake to add to my recipe box! It will be used many times...!

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icook4u

Cooking Level: Expert

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Reviewed: Mar. 27, 2008

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!!!

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fiesty

Cooking Level: Expert

Home Town: Lanham, Maryland, USA

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Reviewed: Mar. 11, 2008

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!

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Kari

Cooking Level: Beginning

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