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Great recipe! Love that the cake is so dense and the flavors are spot on. The orange zest is a pleasant twist that I think makes it special.

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syrupandhoney January 04, 2011

This is a really delicious cake. I had to make a couple of little tweaks due to availability of ingredients but that didn't affect the finished product one bit. We don't use dark rum in our house but I had spiced rum on hand so I substituted that, as well as soaking the raisins in 1/4 cup of spiced rum before adding them to the batter. I made this cake to use up some pumpkin I had left over in the freezer from Thanksgiving. I was about 1/2 cup short of what the recipe called for so I made up the difference with applesauce. You can't even tell that I made this substitution. The cake is rich, spicy and slightly dense and the rum-soaked raisins really add to it. I didn't make the glaze this time but if I ever bring it to work for Friday treats, I will definitely do so.

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Irmgard October 25, 2010

Great Cake! I substituted rum flavoring mixed with a little water, instead of the actual Rum.

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Granny B October 14, 2006
Pumpkin Raisin Rum Bundt Cake With Butter Rum Glaze