10 Reviews
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Sugarfixation on 1.13.2013
My Nana has been making this exact Rum Cake for years…… I have had it as my birthday cake for years.
Twyla on 1.4.2012
I made this for a New Year’s Party is was AWESOME!!
I used dark rum and I also put brown sugar with the pecans. Everyone loved it and I’ll make it again for any occassion. On a side note, I didn’t give it to any children. I would have loved to know if that would have been OK?
pinkychris on 11.15.2011
The first time I made this it was perfect! The second time it was mushy. What happened?
stephanie june on 5.20.2011
i made these as muffins since i could not find a bundt pan in any stores near me (and also last minute). the cake as muffins were a bit boozy but were amazing. i must get a bundt pan because i am sure it works better as a bigger cake not individual sized. although the muffins were well received! 
tifferrific on 1.4.2011
I really like this rum cake! It is really light and flavorful. The only thing I would do differently is cookthe glaze a little longer, beacuse it tasted like I was pounding them back. Ha ha. But, I don’t drink , my family thought everything about it was great!
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midwestjennifer on 2.1.2011
I have made this cake multiple times for work functions. It’s a great recipe! I used coconut rum instead of regular rum, and put 3/4 cup of coconut in the mix. Tast-ee!!!
noelleb on 12.26.2010
OK, I tasted the cake and it was very good. A few thoughts if you are planning to make this: 1) Depending on your oven, I would start checking the cake for doneness at 45 minutes, so it doesn’t get over baked. 2) Don’t add brown sugar to nuts, otherwise you’ll get a hard carmel crust on the top of the cake. 3) Someone mentioned using a food injector, which would be a very good idea, once you pour 1/3 of the glaze over the cake’s bottom. There’s so much glaze, which tends to slide over everything. A food injector would solve this problem. I would make this cake again
noelleb on 12.24.2010
I baked this tonight for a Christmas party. Haven’t tried it yet, but will report back. A few notes…considering all the ingrediants, this is an expensive cake. I mixed brown sugar with nuts which carmelized on the top of the cake, giving it a burnt look not to mention a carmel “crust.” The glaze is overwhelming. The recipe makes waaayy too much glaze. Most ended up as a big, buttery mess on the bottom of a plate. Perhaps one should put the cake in some kind of low, round pyrex dish so A) it can be absorbed and B) it doesn’t go all over the place. I’ll let you know how it tastes. Stay tuned…
cinbadl on 12.8.2010
Oh I forgot to mention, I didn’t use a b undt pan, I used my tube pan and an injector to inject the rum glaze INTO the cake. mmmmmmmmmm
cinbadl on 12.8.2010
Oh yeah…I made this for my office Christmas party…..oh yeah. I altered it slightly, adding vanilla and nutmeg to give it an eggnogishy flavor.
It’s a big hit!! It went in record time!