by REBlue on 11/06/2009 01:56 PM

Man oh man this sounds heavenly!  I'm very happy that you posted this recipe as a co-worker used to make this and I never got her recipe. This is

fantastic and more than 5 spoons in my opinion!!

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  by baileymackgirl on 11/05/2009 11:57 AM

I'm so trying this one with 151!  That sounds really good...yummm

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  by Gingerspice49 on 08/13/2009 09:51 PM

Wow Toni we really do think alike lol. I was wondering that earlier today and I even was thinking to throw a littlebit of shredded coconut in the cake.

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  by Toni6921 on 08/13/2009 08:51 PM

I wonder how it would taste glazed with Coconut Flavored Rum....Probably very good!!!!

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  by recipequeen on 08/13/2009 12:31 PM

No I have always used Bacardi's but I will have to try it with Spiced Rum sounds wonderful

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  by AliceMcKean on 08/13/2009 11:38 AM

Have you ever made it with Captian's Spiced Rum?   I have found it here but brought it back for the Bahama's.   Was wonderful.   Alice

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  by KimmiK on 08/05/2009 11:52 AM

I have made this a million times!  I do use 151 Rum...everybody says, "Holy $h*t!!!"  But it's gone everytime (in less than 10 mins.).  I also put a Chocoate-Rum Glaze on top of the other one.  FANTASTIC!!!

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  by LimoBarbie on 07/31/2009 11:59 AM

Oh--one more thing--I bake this at 350 for 48 minutes and it comes out perfectly in a metal pan but if you are using silicone bakeware (which I now use exclusively--I tossed all my metal after using the silicone which is far superior) you have to bake at a lower temperature of 325 or the edges will burn. Also, don't set a silicone bundt pan on a cookie sheet for support or the center of the cake will not cook properly--it's fine on the wire rack in the oven--it won't collapse. There are about a dozen variations I've made of this recipe, all of them as good or better than the basic rum cake.

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  by LimoBarbie on 07/31/2009 11:51 AM

You can make this cake using Pilsbury Plus and add the pudding, I've made a variation of this cake 10,000 times as I sell them to restaurants. There's a MUCH easier way to glaze it too--DON'T spoon the glaze or brush it like the recipe directs or you'll be there all day and it won't work as well as this. Pour the glaze over the cake BEFORE you take it out of the pan. Wait 5 minutes and put a plate over the bottom and invert it. It pops right out of the pan already glazed--and DON'T USE 151 rum in the glaze--I had an entire dinner party sloshed when I did that!!

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  by TKitchen on 07/31/2009 11:07 AM

Sounds fantastic!

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