At 46 decided I wanted to learn to bake! Your recipe was my first go,and it went down so well it's been my second go too! I may be a one trick pony, but it's a really good trick thanks to your recipe. Fantastic taste!
Wonderful cake! I had to make this twice, the first cake suffered a mishap after baking and was not presentable-- so I made the sauce without the rum and let the kids have it- they gobbled it up! (Yes, this cake is delicate; do not try to loosen it before adding the sauce!!!! LOL) For the "real" cake, I used spiced rum and added more vanilla extract to both cake and sauce. I was very afraid it would not turn out even after heavily greasing my non-stick bundt pan and it did suffer minor crumbling right around the edge but the rest was fine. Everyone raved about the cake, there were almost no leftovers (unfortunately!)
This recipe is PHENOMENAL. I think it's the best cake I've ever had in my LIFE, except for my mom's pinwheel cake. It's very easy to make too. But, be prepared to fast before you eat it cuz it's a good half day's worth of calories!!! The sauce is the best too, never mind that it has a ton of sugar and a whole stick of butter! But WOW... I'm drooling now just thinking about it. One difference in this recipe I did is that because I didn't have the exact kind of rum, I found Tuaca in our liquor cabinet, which is a strong, vanilla-flavored liquor. There was nothing on the bottle that described it as a "rum." But I know how rum tastes and I smelled the yummy vanilla in it, it is similar, so I went with it. I think it really elevated the cake to BEST CAKE I'VE EVER EATEN. My god, I can't say enough about it. And I highly recommend using Tuaca. MMMMMMMMMMMMMMMM.
This cake is so delicious that it is addictive! It is very moist, yet has a delicate light crumb. Easy to make and my family and friends love it!
This is the best cake recipe ever - hands down. Although there seem to be a lot of step, it's EASY to make. I have used it with Cruzan Vanilla Rum for the past few years. I believe the only way it can taste better is with "real" Tortuga Vanilla Rum. Since I live in FL, I thought I could get it from one of my cruising friends, but it's hard to find in the Bahamas too. Well, I finally received it - my friends said there were two bottles on the shelf, I baked the cake with the "real thing" last night - it turned out perfectly. I am taking it to my sister's annual Christmas party, where the attendees always rave about it. They are in for a treat!
This cake is wonderful and tastes divine. I used a dark coconut rum and everyone loved it. My mother even said "This cake is really good, even with the rum in it!" Will never go back to my old recipe again.
I omitted the nuts and opted for coconut instead (I added 1/2 cup of processed sweetened flaked coconut to the batter). I also brushed the cooled imbibed cake with a little more simple syrup and pressed some toasted flaked coconut over the cake to finish. Delicious!
Excellent results with this recipe. I use two 6-cup bundt pans when I make it.<br/><br/>I have substituted the rum out for amaretto and added 1/2 to 3/4 cup of chopped maraschino cherries and replaced the nuts with sliced almonds for a New Year party. Everyone loved both types.
I love that this doesn't use cake mix. It's still easy to make, and super tasty. Very moist and yummy. The flavor is out of this world.
I just got back from Barbados and wanted to make a good rum cake and this recipe is incredible! I'm taking a large cake into work tomorrow so everyone can get a taste of Barbados. The rum glaze is beautiful and I don't think I've ever made a cake so light and soft before!<br/><br/>In the UK it's quite hard to get cake flour so I substituted it for 1 & 1/4 plain flour and 3/4 cornflour as advised by a friend.