Reviewed: Mar. 13, 2013

tried this recipe last saturday for dinner over friends house. I wanted a "real" cake not boxed flavor for my rum cake. i followed this recipe EXACTLY and was so disappointed! cake was dry and flavorless and the glaze was way too sweet. next time i'll stick with the box and doctor it up myself.

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Reviewer:

flo

Reviewed: Apr. 4, 2012

I've made a version for years of this with cake & pudding mixes. It's yummier but I like not using all those chemicals from the mixes. After 20 years of making rum cakes, please follow my advice: MUST USE DARK RUM! White rum just won't cut it. Also, instead of buttermilk, use half milk & half rum & no nasty rum flavoring. Can add pecans in the bottom of the pan. For the glaze, 1 stick of butter is greatly sufficient. If you want more glaze, add more sugar & rum with additional butter so it won't be so greasy. I prefer to boil the glaze until it gets thick before pouring over cake.

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Reviewer:

betsys

Reviewed: Mar. 28, 2012

MMMM good

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1 user found this review helpful

Reviewer:

MsMary

Reviewed: Feb. 28, 2012

This was amazing!! I made it for my home group and everyone absolutely loved it! :D I am an American living in South Africa and we don't have yellow cake mix here but I found that this recipe (minus the rum) makes a great substitute if you don't have a yellow cake mix!

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2 users found this review helpful

Reviewer:

Alaska

Reviewed: Jan. 7, 2012

This cake was so goood and easy to make. I made this cake for christmas for the first time ever, and it turned out moist. I used cake flour instead of all purpose flour, and used unsalted butter, used light rum instead of rum flavored extract(didn't have it on hand), made a brown sugar and pecan topping. This cake will go in my recipe box.

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3 users found this review helpful

Reviewer:

1stLady

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Dec. 26, 2011

OMG. This cake is SO GOOD! I followed the directions exactly and it came out amazing! So moist even days later.

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1 user found this review helpful

Reviewer:

Virtual Dynamo

Cooking Level: Expert

Living In: Salisbury, Massachusetts, USA

Reviewed: Sep. 25, 2011

The cake was moist but I needed more flavor.

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4 users found this review helpful

Reviewer:

CrondaT

Home Town: Ringgold, Virginia, USA

Reviewed: Sep. 20, 2011

Absolutely delicious! Everyone raved about it. I was even told that it beats Edda's rum cake (Miami). Definitely a keeper!!! javascript:__doPostBack('ctl00$ContentPlaceholder$edit$saveButton','')

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1 user found this review helpful