Reviewed: Nov. 4, 2009

Very good cake. I used slivered almonds for the nuts; and the only thing I did differently is when it was time to glaze it, I poured half the glaze into the bundt pan, put the cake back in it, and poured the rest of the glaze on top then just waited until it was soaked into the cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cakenbake

Cooking Level: Expert

Home Town: Temecula, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2009

Made this cake for the first time for a friends birthday, and when she tried this cake she feel inlove with it and even asked for the recipe....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

flora

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 3, 2009

I have used this recipe for years for both a rum cake and an orange coffee cake. To make the coffee cake, just substitute orange juice for the rum in both the cake and the glaze. It is always a big hit!!! I actually make the coffee cake more often than the rum cake.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Julie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2009

I've had this recipe for at least 20years, and had forgotten I had it till I was rummaging around in my old recipe box. Without nuts, it tastes exactly like rum cakes we bought in Barbados. I think the nuts are a bit distracting. This is such a delicious cake, and easy. It was a big hit at an end-of-the-year college class party. My kids loved the leftovers,too. I recommend it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CookinGal

Cooking Level: Intermediate

Living In: Bellingham, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2009

i've already mad 2 this week. They can't get enough of it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

choleexo

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2009

Just made this tonight and its AWESOME and really easy too! I love rum cake - ever since we went to the Caymen's and I bought almost $100 worth of Tortuga rum cakes to bring home. I will be making this all the time now! I doubled the glaze mix so I could really saturate the cake and have some left over to drizzle over the indivdiual slices...doubling was a bit too much...but maybe making 1/3 more would be perfect. Thanks - this was the perfect dessert for this holiday weekend!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Megan

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 2, 2009

Simple and fantastic--I have gotten rave reviews every time I've baked this cake. As a garnish, I top the cake with a blend of powdered sugar, cinnamon, nutmeg, and a pinch of ground ginger.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

NTDessert09

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 1, 2009

Delicious !!!!! mom always makes this on holidays and I have helped .. its a bit difficult but if you want to impress somebody this is your recipe !!!!! :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cozycook (cookdetective)

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

Living In: Murrieta, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 9, 2009

I made this for July 4th and it was spectacular! Tasted and looked bakery quality. Had requests to make again immediately :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

titigonzales

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 13, 2009

I made this for a potluck and it was wonderful. I didn't have almonds, but I had pine nuts. It made it taste even more buttery. Sure HIT.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 3, 2009

Delicious! Very easy to make! Everyone loved it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rachel

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 30, 2008

Wonderful cake. I need foolproof recipes and this is certainly extremely easy to make,turns out just as promised and it tastes just great. Lots of compliments when I served this one!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Puffin

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

This is a tradition at my house for Christmas. It freezes well, so I make it ahead and add extra juiced up icing before serving. Have also baked in small individual size bundt pans and served 6 or 8 around a pretty Jello mold on a platter. I shipped 3 out to family this year. Protect the cake by double wrapping in aluminum foil in a pretty tin with a tight-fitting lid. UPS does a great job delivering with no damage.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Candace

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 24, 2008

Delicious!! Very strong rum odor. Not appetizing for family who don't drink but very good. Being made from a cake mix made it sure to be delicious.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tashjean

Home Town: Payson, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2008

I was looking for a recipe to replicate an Italian Rum Cake that a local bakery made, 30 years ago. After some minor changes, this is a delicious facsimile. The only changes I made were to bake it in a square pan and, after glazing the cake, I cut it into 4 layers. I used vanilla pudding as a filling between layers and made whipped cream frosting for the top. It made a beautiful, tall cake. I wrapped parchment paper around the cake to keep the layers together before cutting it. Really delightful-tasting cake. I almost omitted the glaze but am glad I didn't because it really made the cake. The pudding seemed to cut the sweetness of the glaze. Thanks for sharing your recipe. It's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Fay

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

This was the first time I made rum cake and it was absolutely delicious. I would definitely make this again. I used the suggestion of coconut rum and coconut with half nuts. A definite recipe keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Darlene

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

I have been making this for a while now. Everyone loves it. I use pecans instead of walnuts and I make holes in the cake and pour the glaze on the cake while its still in the pan, to keep it from spilling. This cake is always a hit and its always gone in an hour!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SHELL5058

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2008

This cake is AWESOME! Yet another recipe my mom introduced to me back when I was in high school, and I've carried it with me for the last few years, bringing it out especially during Holidays! It's a huge hit with all of the family!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

LHell

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 27, 2008

An easy and yummy recipe. I used butter and sugar (instead of flour) to coat pan to prevent sticking. I also used a 5 oz. pudding mix as opposed to a 3.5 oz. pkg. This was a real hit at the birthday party for a friend!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 21, 2008

I made this rum cake 3 times in 7days . My job loved it , Once the knife hit the cake it went from hand to hand . My family also are lovers of this cake , I made two for them . And 1 for work , when ever I make this cake it doesnt last anymore than a couple of hours . To kick it up , and here all your Co-Workers raveing make extra topping glaze . Make the cake on a Friday or Saturday and keep reglaze it , the more it soak the better it taste. Take to work on a Monday when everyone is tired and lazy , You have just become the energy drink of the day . ( You will here all day I loved that cake )

Was this review helpful? [ YES ]
2 users found this review helpful