Rum Cake II

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Most Helpful Positive Review

Nov 25, 2002

This is the best rum cake ever!! I did reduce the amount of sugar in the cake batter by 1/2 cup as I don't like a cake that is too sweet.

—TOOGIE

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Most Helpful Critical Review

Sep 25, 2011

The cake was moist but I needed more flavor.

—CrondaT

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73 Ratings

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Nov 07, 2007

I have made this recipe for about 7 years. I like it's versatility. I have used Jack Daniels, Amaretto, Captain Morgans. I susbtitute 2% milk sometime for the buttermilk. Add pecans and Marchino cherries to the bottom of the pan to make it look festive. I have also used Brown sugar, butter and pecans to make a crumble. No matter what I use it's always a hit. To me it's better the longer it ages. I make it a day or two before serving. I have sent it down range to many friends that have deployed and it is always a hit down range. It travels so well and stays fresh! For them I don't use any alcohol but use about 2t of extract for the glaze(almond, rum, coconut and rum). A definite on my holiday dessert table EVERY year!

—CAMELOT1997

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Dec 31, 2007

This was a wonderful cake. I don't know what the other reviewers did but mine came out perfect. Great with eggnog ice cream. The cake was light not dense. I sifted my dry ingredients twice. I also made sure that the butter and sugar was nice and fluffy. When making the cake you must take you time. The other trick is to poke enough holes in it so the glaze goes through it. Remember this is a homemade cake, not a box mix. Thanks for a great recipe!

—Gospelmusiclady

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Jan 13, 2007

I like subsituting extra rum for the water!

—NEWHAMPSHIRE

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Dec 23, 2003

Excellent!!! The only change I was made was I added a simple powdered sugar glaze made with rum as the liquid rather than milk.

—ARWHEELER

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Jun 03, 2005

This is delicious! I was out of rum extract, so I substituted dark rum, and it worked great. I added pecan halves to the pan before pouring in the batter, which went well with butter and rum flavors. It disappeared quickly, and I had several requests for the recipe. I will definitely be making this cake again!

—SWELLSVILLE

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May 22, 2006

The cake itself is easy to make and very tastie. I found that that the rum/butter/sugar topping is too rich and too much to pour over the cake. The next time I make this, I will half the topping. Also, what I did is poke a lot of holes into the cake and poured the topping down. It's a very rich cake.

—TRUDY

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Nutrition

Calories
543 kcal
27%

Carbohydrates
64.3 g
21%

Cholesterol
131 mg
44%

Fat
28.1 g
43%

Fiber
0.7 g
3%

Protein
5.4 g
11%

Sodium
316 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rum Cake II

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 543
Calories from Fat: 253

% Daily Value *
Total Fat 28.1g 43 %
Saturated Fat 17.2g 86 %
Cholesterol 131mg 44 %
Sodium 316mg 13 %
Potassium 84mg 2 %
Total Carbohydrates 64.3g 21 %
Dietary Fiber 0.7g 3 %
Protein 5.4g 11 %
** Sugars 43.9g
Vitamin A 18 %
Vitamin C < 1 %
Calcium 6 %
Iron 16 %
** Thiamin 23 %
Niacin 21 %
Vitamin B6 2 %
Magnesium 4 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.