Golden Rum Cake
I've been making this same cake for at least 20 years. I've always left it in the pan, poked holes in the cake, and poured the glaze in - it fills the bundt pan but absorbs pretty quickly. My recipe calls for pecans, but it's otherwise the same.
I've always made it a few days ahead of serving. Those that complain about the overwhelming rum taste are probably eating it real soon after preparing. This cake is a must for for my annual winter parties for several reasons. First, it tastes incredible and is super moist. Second, I can make it 2 or 3 days ahead without loss of quality. I store it on a plate, covered only by the Bundt pan, and it will stay fresh for 10 days - if it lasts that long.
11 users found this review helpful
Nov. 21, 2014