Reviewed: Nov. 9, 2009

Excellent cake. Everyone loved it.

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JNSUBSR

Cooking Level: Intermediate

Home Town: Cisco, Texas, USA

Living In: Itasca, Texas, USA

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Reviewed: Jul. 19, 2009

This recipe is amazing. I have made it a few times and I am always asked for the recipe. I had to change somethings just because I didn't have certain ingrediants in the house. I don't have buttermilk so I add 1/4 cup sour cream and 3/4 cup milk. It makes the cake a bit denser but I like that because it holds the sauce better without it falling apart. I also only had 1 cup butter and 1 cup margerine so I did half and half in the glaze and the cake and it turned out just fine. I also like to sugar my bundt pan by coating it with cooking spray and then putting sugar all around the sides instead of greasing and flouring the pan. It gives the outside of the cake a crunchy sugary glaze. I also only have Rum flavored oil which is quite strong. So I do 1/4th tsp. of that in the cake and then I add 1/4th tsp. into a half cup water and add that to the glaze. It all works out perfect. I also love that this cake is from scratch because all the recipes I have found on here for rum cake only use boxed cake mixes and I usually don't have those on hand. Thank you SOOO much for a super duper recipe.

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CRISTI40

Cooking Level: Expert

Home Town: Richmond, Utah, USA

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Reviewed: Jul. 8, 2009

Great recipe. I ended up doing a few substitutions based on reviews and what I had in my kitchen. I used 2% milk instead of buttermilk, I used 1/2 cup rum instead of rum extract(not overpowering at all). For the glaze, I felt it was a little overpowering with rum, next time I'll probably only use 1/4 cup. I poked TONS of holes in the cake but did have a hard time getting it to soak up the glaze, next time I'll try to submerge it more somehow because the glaze pooled in the middle and the middle 1 inch of the cake soaked it up very well. The cake itself is a heavy cake, very dense, but it is very nice! Next time I will add nuts to the cake batter or to the bottom of the pan. This recipe will defiantly stay in my kitchen with just those few changes.

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glambastard

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Reviewed: Jun. 13, 2009

To die for! I added 2 tablespoons of orange zest and baked it in 3 small loaf pans instead of the tube pan for 50 minutes, that way you can share with other people ! I will certainly make it again.

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Foodie

Cooking Level: Expert

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Reviewed: May 30, 2009

I made this cake for my husband, just because. I messed up and instead of putting the extract in the the cake mix I ended up putting 1/2 a cup of rum. SO the cake ended up with a cup of rum in it and no rum extract. Hubby LOVED it.

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Melissa

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Reviewed: Apr. 12, 2009

This was the yummiest of yummy! Made for hubby's birthday cake, not knowing what to expect, but tired of the usual yellow cake and buttercream frosting. I used a silicone bundt pan, and after one hour, took out of oven and inserted a wooden skewer that came out very wet. Being afraid that this had not cooked entirely, I put back in the oven for another 15 minutes, which was a big mistake. It was thoroughly cooked, and in fact, more than golden brown. The salvation was the glaze, and oh it is so delish!!! I inserted many holes in the cake before glazing, and oh, it was so moist!!! This was the true secret. Tons of holes and do not overcook! Thanks for the great recipe.

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FALNANGELZ

Cooking Level: Expert

Living In: Sarasota, Florida, USA

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Reviewed: Feb. 9, 2009

The cake itself was amazing. Fluffy and delicious - a great base for all my future non-chocolate cakes! The glaze was kind of strong for me, but my fiance loved it! I didn´t need to poke holes or anything, all the glaze was absorbed in 2 hours. Thanks for sharing!

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Jan. 27, 2009

i love this cake! i do like that it's made from scratch. when i made it, the cake turned out slightly dense but i figured it would. it wasn't dry even though i opted not to put a glaze on it, and instead dusted it with powdered sugar. i put in about 2.5 tsp of the rum extract to add more flavor, which i guess is important if you don't use the glaze!

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dadzi

Cooking Level: Intermediate

Home Town: Forest Hill, Maryland, USA

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Reviewed: Jan. 23, 2009

Cake worked out just fine though measurements start in Grams/Ounces then revert to cups. Maybe a little confusing for anyone not too confident in translating measurements. They are kind of important for at least the first time you try something out. Also if you, are using the later silicone baking moulds then reduce your temperature by about 10 percent to compensate for the better heat conduction. Plenty of Rum in the glaze goes down a treat as well.

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James Archibald

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Reviewed: Jan. 8, 2009

Excellent, moist, flavorful cake! I didn't have rum extract so I used almond in the cake instead and added a splash of dark rum. I also didn't have buttermilk but had sour milk. A total hit with everyone!

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nomadicparks

Cooking Level: Intermediate

Home Town: Underwood, Iowa, USA

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 8, 2008

Quite yummy, but you definitely need the glaze. If the top of the cake doesn't have cracks (which mine did) you may want to poke holes in it to let the glaze seep through.

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MISSJACKIE

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Reviewed: Dec. 31, 2007

This was a wonderful cake. I don't know what the other reviewers did but mine came out perfect. Great with eggnog ice cream. The cake was light not dense. I sifted my dry ingredients twice. I also made sure that the butter and sugar was nice and fluffy. When making the cake you must take you time. The other trick is to poke enough holes in it so the glaze goes through it. Remember this is a homemade cake, not a box mix. Thanks for a great recipe!

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Xnyebonylove0

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Covington, Georgia, USA

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Reviewed: Dec. 26, 2007

While I was very happy to find a Rum Cake recipe that didn't use a cake mix, I think I'll experiment with the flavor next time I make it. I like a bit of rum flavor in the actual cake, so I may try to incorporate some rum into the batter. I poked the cake with a skewer before pouring on the glaze so the rum flavor was really concentrated in the holes in which it was poured. I loved the texture and density of the cake though and it was very easy to make.

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JILL M.

Cooking Level: Expert

Home Town: Parlin, New Jersey, USA

Living In: Bear, Delaware, USA

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Reviewed: Nov. 7, 2007

I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels, Amaretto, Captain Morgans. I susbtitute 2% milk sometime for the buttermilk. Add pecans and Marchino cherries to the bottom of the pan to make it look festive. I have also used Brown sugar, butter and pecans to make a crumble. No matter what I use it's always a hit. To me it's better the longer it ages. I make it a day or two before serving. I have sent it down range to many friends that have deployed and it is always a hit down range. It travels so well and stays fresh! For them I don't use any alcohol but use about 2t of extract for the glaze(almond, rum, coconut and rum). A definite on my holiday dessert table EVERY year!

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CAMELOT1997

Cooking Level: Expert

Home Town: Westminster, Colorado, USA

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Reviewed: Jan. 13, 2007

I like subsituting extra rum for the water!

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NEWHAMPSHIRE

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Reviewed: Oct. 9, 2006

I liked this recipe because it was one of the recipes that didn't use a mix for the cake base. All the sugar makes it terribly sweet but you NEED the syrup to moisten the cake which is dense but dry. I made it in mini-bundt pans and it turned out pretty well.

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Michelle

Cooking Level: Expert

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Reviewed: Jun. 7, 2006

Everybody seemed to like this dense cake. The only complaint is that the glaze was not evenly distributed throughout the cake. I didn't want to poke holes in the cake but next time I will have to. I might also try folding in the egg whites to give it a more airy texture, less dense.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: May 22, 2006

The cake itself is easy to make and very tastie. I found that that the rum/butter/sugar topping is too rich and too much to pour over the cake. The next time I make this, I will half the topping. Also, what I did is poke a lot of holes into the cake and poured the topping down. It's a very rich cake.

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TRUDY

Cooking Level: Expert

Home Town: Naples, Florida, USA

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Reviewed: Nov. 8, 2005

I thought the cake was okay, but I must agree with another reviewer who said it was a bit too floury. It was a heavy and dense cake. People liked it, but I would probably use a different yellow cake recipie next time.

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ducknj

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 3, 2005

This is delicious! I was out of rum extract, so I substituted dark rum, and it worked great. I added pecan halves to the pan before pouring in the batter, which went well with butter and rum flavors. It disappeared quickly, and I had several requests for the recipe. I will definitely be making this cake again!

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SWELLSVILLE

Cooking Level: Expert

Living In: Cumberland, Maryland, USA

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