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I was recently in the tropics and they sell rum cakes on most of the Islands. After tasting it I thought "I think I could make this better!" This recipe is awesome. Perfect cake with the perfect amount of rum. Very detectable so you do have to LIKE rum. Big hit with our friends.
I used Bacardi dark rum. I added a cup of finely cut pineapple to the cake recipe. I swapped out the water in both the cake and the glaze for the pineapple juice reserved from the canned pineapple.
This was great - I did change it a little - well, maybe a lot, but here goes: I used a devil's food cake mix and chocolate pudding; then buttermilk instead of water. When the cake came out of the oven, I poked holes in it and poured an additional 1/4 cup of rum over it - let it sit 10 minues, then removed it from the pan - while it was cooling on the rack and I was making the glaze, I poked holes in the top and drizzled another 1/4 cup of rum over the top. I actually painted the glaze onto the cake, and then, as we cut the cake, I used the glaze that had dripped off to paint the cut sides. It was awesome - especially good with Hagen das Dulce la leche ice cream!! Thanks
I can't believe I haven't rated this yet, I've made at almost a dozen times! TOTALLY wonderful, yummy, and now is the official "most requested birthday cake" in my circle of friends. I bought a bunch of flavored rums on a Caribbean cruise a while ago, and it's been sitting in my liquor cabinet. Thanks to this AWESOME recipe, it's now almost gone...I couldn't think of a better, or more tasty, use. I like to use the pineapple rum for the cake and the coconut rum for the glaze. I also like to add about a cup and a half of chopped pecans (that I quick toast a bit in a small pan with about 2 T. of butter). Throw that in the bottom of the pan before putting in the batter. YUM. DELICIOUS!
Great cake, I made this for a baby shower since the Mom2B is really missing being able to have any kind of alcohol. Because of that, when adding the rum I did put it back on heat to boil 2 additional minutes as I wanted the taste, but not the alcohol. I did poke holes in the base of the cake and pour about a 1/4 or 1/3 of the glaze into the cake from that direction, letting it sit and soak in for about 5 minutes before inverting the cake. Very popular with those who like rum, extremely strong rum taste, so those who don't like rum, didn't care for it.
I have been making this exact cake for decades (since it appeared on the back label of the Bacardi Dark Rum bottle in 1979-1980. :-) It is an excellent rum cake (not to be served to children or anyone with an alcohol problem, as it IS quite potent!)
I find that piercing the cake while it is still in the pan and pouring 1/3 to 1/2 of the glaze over the cake while it is still warm (in the pan) helps the cake to soak up the glaze. I then use a pastry brush to "paint" the remaining glaze on the top and sides of the cooled cake. Very yummy, and a frequently asked for cake for family holidays/birthdays/reunions. :-)
I didn't have pudding (!) but I made this anyway. Very easy. . not as moist as it could be WITH the pudding addition, but boy! Look at my photo, it looks awesome and it wasn't too dry, but dense.. Also, I used a toothpick all around, but the glaze just didn't go into the cake.. thinking the cake was too dense (my fault tho)
Oh, I didn't add pecans (out) and I did add some choc chips that I added to the batter on top and pushed them down.. really just for color.
I've been making this cake for years. I got the recipe from a neighbor when I lived in Georgia. My recipe differs a little and is much easier and faster. My glaze only calls for 1/4 cup rum and you let the cake cool for 10 minutes, then pour the glaze over cake in bundt pan. Let it sit for another 20 minutes and remove from pan. It soaks the glaze up like a sponge and I also put nuts in the bottom of pan. I've recently learned to love Captain Morgan rum and it gives this recipe a little different twist. My favorite cake!!!!!!
I've been making this cake for years and it is always a hit. I sprinkle 1/2 cup chopped pecans or walnuts in the pan before adding the batter.
I should have been warned by the note that this cake is "intoxicating" but I have realized that alchol in my desserts is terrible! The cake itself seemed good, but the glaze was way too intense. I ended up dumping about half of it and still it was too much. My guests barely touched this and I dumped the rest in the trash, and the trash went right outside to avoid the heavy rum scent. Maybe I used too dark of a rum, but this was just not for me.
Perfect rum cake! I added about a cup of chopped walnuts to the batter and added the rum just before removing the glaze from the heat, so as to evaporate some of the alcohol. Thanks for a great recipe. This is going to become a regular in my house.