Ginger-Rum Bundt Cake

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The texture turned out extremely nice because I accidently added more milk than I was supposed to, but the overall cake was a bit strong for my taste. Ginger is very strong, and it really came out when the cake was baked. The only thing I could taste was ginger because it was so overpowering.

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My mom has a fabulous rum cake recipe that includes a pudding mix, but its nice to add to your varieties. This cake was a bit rich for me, but very good. The flavor may improve with age, but having that much butter also made it too dense for my palate the day after baking. Some in my family do not like ginger, so I have tried this using orange zest and using Grand Marnier or similar liquer. I agree that it pairs well with a sorbet or ice cream.

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I made this cake tonight. Had I read all the previous reviews, I might not have made it because I am no fan of pound cake. This came out almost exactly like a pound cake--dense and heavy. However that is probably the intended style of the cake, so I can't fault it for that. The taste was excellent, although again, had I read all the reviews, I would have found a squirt bottle to use for injecting the rum syrup. Most of mine ended up on the countertop. I also found it a bit greasy, so were I to make it again, I would use less than the two sticks of butter. In any case, I am going to take it to work where everyone will gobble it up!

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I just made this cake for the first time, I really got tired of my husband raving over some store bought cake or doctered up rum cakes(sorry no offense.
but there is nothing like a homemade cake on the holidays.
I also added a lite butter rum glaze and this cake was wanderful,even better the next day..

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i just made this cake and it seems to take longer then an hour, in fact it's still in oven as i write. maybe it's my oven need to add hints to recpie about thing like that but stiil looks great on tv. i know i will love it once it gets done.

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I found this to be a great cake that became even better as it aged. Use of fresh giner root is critical for a good result. Instead of a spoon, I used a kitchen syringe to add the liquid concoction to get more of it inside where it belonged. With aging, the difference in the overall moistness and taste after a couple of days was dramatic. I want to experiment with beverages other than rum. Irish whiskey has a more delicate taste. Bourbon might work well too. The recipe makes a large, dense (somewhat like pound cake cake so I'm trying pieces as a foundation for other deserts. One that worked really well was toasting a slice of even thickness in a toaster oven until the outside was crisp and then topping it with some coffee ice cream. Nice recipe. Thanks, Aida.

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I made this cake as a part of Mother's Day weekend dessert since my mother likes rum, but it turned out dry and the ginger flavor of the cake was very subdued. The cake may have been dry because there was a draft around the cake as it was cooling but I did the recipe as it was written. I didn't soak the cake with the rum sauce so maybe that adds some needed moisture. The batter tasted good, though. I think I will add more fresh ginger in the batter and maybe some more liquid.

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and it looked just like the picture. I think I will try different flavors...like adding blueberries and using blackberry brandy.

Thanks...it will definitely be added to my favorite recipes!

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Aida, I am going to bake this one because my rum cake recipe does not include gingerroot (that I love in a lot of my dishes. I will let you know what I think of this cake after I've baked it. I just wanted to suggest to your mom /you that if you use a "squirt" bottle with the tip already in place, or a food injection tool, getting that rum syrup into the holes should be a snap. AS far as rating this for now, I'm going to say it probably is a good recipe based on the ingredients but; I WILL BE BACK! (LOL