The reviewer gave this recipe 0 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 1, 2005
Isn't this the exact same recipe for Golden Rum Cake on this site?
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 16, 2005
This was an easy recipe. I used a 10" bundt pan. I also put brown sugar on bottom with the pecans. However, mine stuck to the bottom.Next time, I will use parchment paper and regular tube pan. I also used coconut pudding instead of vanilla. Great recipe. No one could believe it was from a cake mix.
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Cooking Level: Intermediate

Living In: Waycross, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 2, 2005
this cake was fantastic!! Everyone who tried it loved it. I will be making this cake of.ten
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 28, 2005
This recipe is the best after trying several others. I took not of others suggestions and left the cake in the pan to pour the glaze over and let it soak into the cake. I also used fewer pecans than called for and added about a 1/4 cup brown sugar in the bottom of the pan before pouring the batter in. Finally, do not let the glaze cook too long. It will burn and/or turn to sticky candy. 5 minutes is sufficient on med/high heat! You can not beat this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 9, 2005
This is such a wonderful Rum Cake! Seriously, it rose 50% more than others that I've tried. I took the advice of another reader and poured the glaze into the tube pan and returned the semi-cooled cake to that same pan. What a great method and all of that delicious rum glaze was absorbed by the cake. FANTASTIC!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 31, 2004
I had intended to make one cake to take to a New Year's Eve party tonight. I ended up having to make two - once my family cut into the first one, it was gone!! I had no problem with the glaze. It took about 12 minutes to get to the perfect consistency, and I did find that it worked better when I spooned it over, rather than pouring it.
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Cooking Level: Intermediate

Home Town: Hazelwood, Missouri, USA
Living In: Saint Charles, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 16, 2004
Instead of poking holes in the cake, I poured the glaze into the Bundt pan and merely reinserted the cake into the pan allowing it to absorb all of the glaze. Took about an hour to do so.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 6, 2004
This is the same recipe my mom has been making for years. Perfect in every way. I added 3/4 cup of Rum to the glaze mix and depending on your oven, baking time may be shorter than 1 hour. Perfect and moist to the last piece and easily freezable.
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Cooking Level: Expert

Home Town: Gurnee, Illinois, USA
Living In: Wonder Lake, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Home Town: Akron, Ohio, USA
Living In: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
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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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Miami Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 12, 2002
Great taste, easy and loved by the whole family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 11, 2002
I had trouble figuring out if the glaze was actually done--it seemed to take awhile. Then it seemed like there was too much so I only poured half on cake to prevent sogginess. The cake was very good and very moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 21, 2002
Not only is this recipe super easy and very good, it must be nearly foolproof! I had no tube pan, but it puffed up fine in my shallow cake pan and in cupcake tins. I coconut pudding instead of the vanilla; it makes a colada flavor. I couldn't even make the glaze, and wound up just adding some rum to a butter cream icing, and it's *still* terrific- and easy enough to be a regular recipe.
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