Very good base cake recipe. I was skeptical at first because the batter is very thick and I thought the cake would come out thick and dry, but it did not. The cake is very moist and light.
And instead of 1/2 cup of spiced rum, I used 1 cup of spiced rum. The cake has more kick and you can smell the rum, and really taste the rum flavor. I placed sliced almonds in the bottom of the pan instead of pecans.
The glaze is the weakest link of this recipe. It is too watery. Instead I used West Indian Cream Rum Liqueur (like Bailey's) and I added the sugar and butter, and sliced almonds to thicken up the glaze and then I let it cool. I it added after I took the cake out of the pan and let it cool.
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Very good base cake recipe. I was skeptical at first because the batter is very thick and I...