Reviewed: Jan. 16, 2008

Really good recipe! Cake was absolutely delicious, moist, and spongy, and is even better with the little moist layer the booze-sugar liquid provides. I used amaretto for the soaking ingredient. It only sank down about 1 cm though, although company came and had to serve it quickly. I also used ~1.5 tsp "vanilla sugar" instead of extract, bceause they don't have vanilla extract where i live.

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Reviewer:

djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Dec. 26, 2007

This was a great and simple recipe. I did not have a bundt pan or pound cake loaf pan, but I was able to make this into a single-layer cake using a 9x13 pyrex pan lined with foil. The rum sauce was awesome and everyone commented on how moist the cake was. I will make this again!

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*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

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Reviewed: Oct. 21, 2007

This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.

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Reviewer:

CNCETD

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: May 9, 2005

Very easy to make - a beautifully moist cake - loved it!

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Reviewer:

Akubra17

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Reviewed: Jan. 1, 2003

This is a very moist and tasty pound cake. I added four tablespoons of rum instead of five and it was still very tasty. I served it with a scoop of peppermint ice cream and got WOW'S from everyone!

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Reviewer:

MARLENE718

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Reviewed: Dec. 22, 2002

This recipe is out-of-this-world. I made it in indivdual mini-bundts to give as gifts. It made 12 mini cakes that are so wonderfully moist and delicious that I am confident they will be a hit with all who receive them. This recipe is a real keeper and thanks Jessica for sharing.

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15 users found this review helpful