Comments on: PW’s Mother-in-Law’s Christmas Rum Cake

By: Sugarfixation

Sugarfixation — Mon, 14 Jan 2013 04:23:30 +0000

My Nana has been making this exact Rum Cake for years…… I have had it as my birthday cake for years.

By: Twyla

Twyla — Wed, 04 Jan 2012 19:18:56 +0000

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?

By: pinkychris

pinkychris — Tue, 15 Nov 2011 15:23:49 +0000

The first time I made this it was perfect! The second time it was mushy. What happened?

By: stephanie june

stephanie june — Fri, 20 May 2011 19:55:16 +0000

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!

By: midwestjennifer

midwestjennifer — Tue, 01 Feb 2011 18:08:32 +0000

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!!!

By: tifferrific

tifferrific — Tue, 04 Jan 2011 21:12:53 +0000

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!

By: brownlight

brownlight — Wed, 29 Dec 2010 21:31:55 +0000

Unbelievably good! I reduced the rum in the glaze myself to 1/4 of a cup and the rest water and cooked it a bit longer. The pecans really took it over the top – totally yummy! SO moist!

By: noelleb

noelleb — Sun, 26 Dec 2010 17:07:05 +0000

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

By: noelleb

noelleb — Sat, 25 Dec 2010 03:02:25 +0000

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…

By: camilla7

camilla7 — Sat, 11 Dec 2010 18:25:30 +0000

I made this for my mom to take to a potluck and it was a big hit. Even people who don’t normally like cake loved this. One lady almost started crying because she said it tasted exactly like the rum cake her late mother used to make. I will be making at again soon.