Comments on: Vanilla Rum-Condensed Milk Cake

By: spartic99

spartic99 — Wed, 09 Jun 2010 17:22:04 +0000

I made this cake last night and it seems to have turned out perfectly.

The only thing I will say is that I made the frosting to the exact specifications of the recipe and it was so thick and pasty it was almost like fondant. I ended up thinking it out with soy milk and beating the heck out of it in the mixer and it turned smooth and fluffy.

This is an involved recipe, not one to start at 8 at night, as I found out the hard way.

By: jayde

jayde — Fri, 28 Aug 2009 18:49:54 +0000

I made this cake today and it did not turn out well at all. I’m not sure what I did wrong. I followed all the instructions and had all of the ingredients. The is very HARD and I didn’t even cook it the length of time idicated (about 35 minutes) and it is REALLY sweet. I am a little sad that I wasted a whole package of butter too. I think it is too hard to eat. I was really look forward to it too since my husband loves rum. :0(

By: Rox

Rox — Mon, 24 Aug 2009 22:51:41 +0000

Hey cottagegirl- I am beyond thrilled that you liked the cake! Coconut rum is delish! I will have to try that variation. Glad DH like it to…. mine ate a big o’l piece with a nice tall glass of milk.

By: cottagegirl

cottagegirl — Mon, 24 Aug 2009 02:16:18 +0000

Loved it, Rox!

So did my DH.

He was in the mood for coconut, so I did add a bit of coconut extract in the syrup and the icing and then added flaked coconut on top!

Great!

I left a question on your blog about the longevity of the icing, but now that I’ve seen the finished cake, the icing is lovely and thick and will hold up nicely for my brother’s birthday tomorrow!

Thanks!

By: Rox

Rox — Fri, 21 Aug 2009 21:45:52 +0000

kmills8825- I am so happy you liked the cake. Regular rum works really well too. I’ve made it before that way just using the bacardi light rum and pouring a tsp. of vanilla extract. Vanilla rum is just rum that has been infused with a vanilla flavoring which you can do just as you mentioned. Thanks for trying my recipe!

By: Rox

Rox — Fri, 21 Aug 2009 21:43:35 +0000

Hi daltongirls- yes i meant sweetened condensed milk. I should have specified that. Non-hydrogenated shortening is the same as shortening except they use non-hydrogenated oils (like coconut oil) to make it. Crisco makes one and the label is green. Check out this link:
http://www.slashfood.com/2006/12/12/trans-fat-free-crisco/

Lisamc- no worries I am not human before my morning cup of coffee

By: kmills8825

kmills8825 — Thu, 20 Aug 2009 22:58:31 +0000

Hey Rox… I made you cake today… It’s FANTASTIC! our local liquor store didn’t have vanilla rum, so I just infused regular rum with vanilla bean. Have no idea if there is a difference in taste compared to your recipe, but boy oh boy is this a good cake. Thanks for sharing it…

By: lisamc

lisamc — Thu, 20 Aug 2009 15:31:30 +0000

OMG, I should have my coffee before I try to read a recipe….am I bad? Thanks for what looks like a great recipe.

By: lisamc

lisamc — Thu, 20 Aug 2009 15:20:25 +0000

Looks awesome! Sorry to be dense…what is vanilla rum syrup?

By: daltongirls

daltongirls — Thu, 20 Aug 2009 14:32:39 +0000

I have a very basic question: does condensed milk mean sweetened condensed milk? or evaporated milk?