Reviewed: Aug. 15, 2010

I made this and it was a big hit! I thought it would've been too much rum, but it was just the right mixture! It goes really well with milk or coffee.

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2 users found this review helpful

Reviewer:

EmpressSophia

Reviewed: Feb. 24, 2010

I didn't notice until later that this recipe didn't call for salt and it ended up very bland. Probably ok if you bake with salted butter or with addition of salt. I did add a little salt to glaze to try and make it up, but this really didn't help

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1 user found this review helpful

Reviewer:

JLYNNRN

Reviewed: Feb. 5, 2010

Um...this was awesome. Seriously awesome.

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2 users found this review helpful

Reviewer:

Lalaithon

Cooking Level: Expert

Home Town: Atlantic City, New Jersey, USA

Reviewed: Jan. 16, 2008

Really good recipe! Cake was absolutely delicious, moist, and spongy, and is even better with the little moist layer the booze-sugar liquid provides. I used amaretto for the soaking ingredient. It only sank down about 1 cm though, although company came and had to serve it quickly. I also used ~1.5 tsp "vanilla sugar" instead of extract, bceause they don't have vanilla extract where i live.

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5 users found this review helpful

Reviewer:

djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

Reviewed: Dec. 26, 2007

This was a great and simple recipe. I did not have a bundt pan or pound cake loaf pan, but I was able to make this into a single-layer cake using a 9x13 pyrex pan lined with foil. The rum sauce was awesome and everyone commented on how moist the cake was. I will make this again!

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7 users found this review helpful

Reviewer:

*Sarah*

Cooking Level: Intermediate

Living In: Franklin, Massachusetts, USA

Reviewed: Oct. 21, 2007

This cake was quite good. I only used 3 tablespoons of rum and thought that was plenty. I would suggest poking holes in the cake with a knife in order for the rum topping to seem down into the middle of the cake. I poured the topping over the cake and it most of the rum flavor was only around the outside edges of the cake. By making small slits in the cake with a butter knife, the rum flavor would be able to penetrate the middle of the cake as well as the sides.

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15 users found this review helpful

Reviewer:

CNCETD

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: May 9, 2005

Very easy to make - a beautifully moist cake - loved it!

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6 users found this review helpful

Reviewer:

Akubra17

Reviewed: Jan. 1, 2003

This is a very moist and tasty pound cake. I added four tablespoons of rum instead of five and it was still very tasty. I served it with a scoop of peppermint ice cream and got WOW'S from everyone!

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10 users found this review helpful

Reviewer:

MARLENE718

Reviewed: Dec. 22, 2002

This recipe is out-of-this-world. I made it in indivdual mini-bundts to give as gifts. It made 12 mini cakes that are so wonderfully moist and delicious that I am confident they will be a hit with all who receive them. This recipe is a real keeper and thanks Jessica for sharing.

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20 users found this review helpful