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Golden Rum Cake
I have been making this exact recipe for 4 years and love it every time. Each time I make it at least a week or more ahead of the planned party and have had wonderful results with freezing it and then defrosting the day or day before the party to serve to my guests. I wrap the cake in two to three tight layers of plastic wrap once it has had enough time to soak up all the glaze and cool completely. Very flavorful and always moist!
2 users found this review helpful
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Reviewed On:
May 11, 2009
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