Pretty good recipe. Am a Bacardi girl, but I used Appleton Estates Jamaican Rum (never had it before...very smooth tasting), used a stick of Smart Balance Buttery Taste instead of butter, greased and coated the bundt pan with granulated sugar, used 1-1/2 small 2 oz. packs of chopped pecans (still a little much for me, 1 would do), poked holes with a metal skewer, poured 1/2 of the rum liquid in the pan, put the cake back and poured the rest over the top and sides. Baked for 45 minutes at 325 and it came out just right. The only misstep was that I added the ingredients for the rum sauce all at once in the pan to cook on the stove, but it still seemed ok. I will make again, but will probably poke the cake up a little better so it can soak up the rum sauce more evenly. The cake looked very pretty. This was very quick and easy to put together. A great semi-scratch cake.
Was this review helpful?
5 users found this review helpful
Pretty good recipe. Am a Bacardi girl, but I used Appleton Estates Jamaican Rum (never had it...