This cake was very moist just like the rum cakes I've been used too eating. However, I like rum cakes with a richer butter flavor which I think this recipe lacked so I'm thinking that the next time I'm making this, I'll put 1/2 cup melted butter to the batter. I also like the idea of brushing the glaze over the top and sides of the cake instead of pouring and reinserting the cake in the pan because I find that the glaze doesn't spread evenly inside the cake...there are parts that has too much rum taste while other parts are just cake and no rum. Also, when I inverted the cake I noticed that the walnuts could not be seen anymore as they got embedded too much inside the batter. It may be a good idea to reserve some of the nuts to press on top during glazing so they will be visible and more pleasing to look at. Lastly, my cake baked for 45-50 mins instead of the suggested 60 mins at 325 so it's really a good idea to start checking the doneness of the cake around this time.
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This cake was very moist just like the rum cakes I've been used too eating. However, I like...