This recipe is very similar to another rum cake I have made a few times, but this came out the best ever. I use coconut rum, and I don't notice a huge coconut flavor at all, it's just the rum I like to use. (And because I don't like a strong alcohol taste, I put the rum in the glaze for the last minute of cooking). Also, as far as the glaze, here is what I do. After the cake cools in the pan for about ten minutes, I take a spatula and loosen it from the sides and from the center (bundt pan). Then I pour the hot glaze around the edges and it goes right down the sides and soaks into the bottom (which will be the top) and the sides of the cake. I also pour some around the inner ring and then a little along the top (which will be the bottom). I let it sit about 30 minutes then invert it. Perfect that way. Other than that, recipe followed exactly.
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This recipe is very similar to another rum cake I have made a few times, but this came out the...