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.
Was this review helpful?
156 users found this review helpful
This recipe is very similar to another rum cake I have made a few times, but this came out the...