The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 21, 2005
GREAT RUM CAKE!!!! VERY EASY to make and VERY YUMMY. Suggestion for the glaze: As it cools it will thicken, I put it in the fridge for a few minutes, just a few.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 21, 2005
swisscook
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 18, 2005
This is the best rum cake I have ever had. I have been making it for Christmas for the last 5 years.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 12, 2005
A super dessert--always a pleaser. I use banana instant pudding rather than vanilla and it adds a special flavor. I also boil the rum in the microwave to remove the excess alcohol prior to adding other glaze ingredients(which makes the "raw" flavor).
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The reviewer gave this recipe 0 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 12, 2005
much too many nuts. The flavor was much to strong, less rum or let sit overnight to absorb
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bob

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 3, 2005
I am not much of a baker, nor am I a cake eater and on top of that, I do not care for dark rum. But, I have a brother in the service in Saudi who requested I send him Rum cake or rum cookies. I located this recipe and picked it because it looked the easiest to make and had excellent reviews. I doubled it to have enough to test before shipping. What a great choice! Not only do I have to make more for the holidays because everyone I let "test" it wanted more, but I found myself "testing" it a little more than necessary. Thanks for the easy delicious rum cake Mariann.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 21, 2005
Excellent, no-fail cake. Also turns out well using gold rum.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 12, 2005
This cake was very easy to make and was a big hit. My only suggestion to the recipe is to let it sit overnight once it is glazed. My husband and I tasted it right after the glaze was put on and the rum taste was overpowering. After it sit overnight, the rum had soaked into the cake and it was absolutely delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 4, 2005
This recipe was easy and tasted great. I took it to work and everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 31, 2005
wow! this cake was fabulous. i have been searching for this recipe snce a co-worker brought this cake in and wouldn't share the "family secret." The woman at the liquor store gave me a great tip: after pouring half the glaze in the pan and reinserting the cake, she puts the second half of the glaze in a salt shaker to sprinkle the glaze-a great idea. the glaze is more evenly distributed. Thanks for the recipe mariann!!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 23, 2005
I have never taken the time to rate a recipe, but this cake was can't stop eating it good. I used light instead of dark rum and pecans instead of walnuts. I forgot to put my butter in the glaze, but i melted it and spread it over the glazed cake. I also used a regular pound cake pan. It was as the kids say "off the chain"
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 24, 2004
Excellent recipe!! The only change made was pecans instead of walnuts. (Personel preference.) I used a cake tester to poke the holes but will use chopsticks next time, as suggested, so that more of the glaze is absorbed. I stored the the covered cake in the fridge to enhance the flavor. My husband & I couldn't wait for the company to arrive to taste this cake, so we tried a slice (okay, 3 slices) the day before. So yummy!!! This will be next years neighbor Christmas gift. Thanks for sharing Mariann!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 19, 2004
this was an instant success made 3 on the first day making 5 more this year lots of requests excellent neighbor gift.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 12, 2004
Great for the holiday and I always put a little more rum than it required. Enjoy for the holidays.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Nov. 26, 2004
really moist with tons of flavor- this one gets requested by everyone and its incredibly easy. Tastes just like the ones from the Cayman islands!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 29, 2004
This is a great cake. I always use Bacardi Select Dark Rum, it cost a bit more but the flavor of this rum is incredible. The only reason I din't give it 5 stars is I still must perfect my recipe for my oven because sometimes I get a lopsided cake. It's so good people don't care weather it's lopsided or not though.
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Cooking Level: Intermediate

Home Town: Ashford, Alabama, USA
Living In: College Park, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 27, 2004
A simple wonderful cake for any occasion. I have made several times and always get compliments.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 8, 2004
I have made this recipe before. It is very popular with all my friends. So delicious and moist.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 6, 2004
A friend of mine baked this cake and I loved it so much, I asked her for the recipe. However, I just want to point out that the directions for the glaze are somewhat misleading. I would suggest NOT boiling the glaze for 5 minutes. I did mine on moderately high heat for 5 minutes and it got very dark brown and I think burned. I would suggest on low heat for only a couple of minutes. That should really be noted in the recipe. If anyone else can suggest how they really make the glaze for this one, it would be most appreciated.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 11, 2003
Great recipe. Easy to make. A tip for the glaze- after adding the rum leave the glaze to cool a bit to thicken before drizzling over top of cake. Also the idea to poke holes in the top with chopsticks so the glaze soaks through is an excellent one.
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