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Rum Cake - Semi-Homemaker Recipe

Rum Cake - Semi-Homemaker Recipe

Recipe courtesy Jennifer Martinez

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Average Rating:

Total Reviews: 80

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  • on May 04, 2013

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    This was one of the best easy rum cakes I have ever made!! My daughter in law wanted a coconut rum cake for her birthday so I used this recipe and just added some coconut to the topping and to the batter and it was awesome!!! I also used coconut flavored rum. The glaze really set the cake off, it seemed like a lot of glaze at first but I did it the way she suggested(on the top while in the pan and then once removed on the bottom and it was perfect. I found its best to make this a day ahead so flavors can soak in.

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  • on April 14, 2013

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    This was very good! I used spiced rum because I had that on hand. I was leery of using all the glaze so I maybe used half total. I was afraid of it being too strong. I may use a little more next time. She says "Should make approx." but doesn't finish the sentence.

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  • on January 24, 2013

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    I usually make cakes with icing but was in the mood for something different. I made this cake and used only half of the pecans called for. It is the best cake I've ever made! My wife agreed. First time and it very tasty, especially when it's still warm. I sent the recipe to my mother-in-law who is wonderful cook but she likes new recipes to work with.

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  • on December 13, 2012

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    OH-EM-GEE! This cake was absolutely DELICIOUS! I followed the recipe to the tee! It was moist and yummy! Thanks, Jennifer!

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  • on December 13, 2012

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    My company requests that I make this cake every year for the Christmas Party. They think I am a great cook. Thanks Jennifer!

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  • on November 13, 2012

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    Best cake ever!! And so easy to make !! Everyone in my family loved it !!

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  • on November 07, 2012

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    Love it. A favorite and keeper.

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  • on November 03, 2012

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    Everyone loves this cake when I make it. I even get requests at Christmas for this cake. Yummy!!

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  • on August 29, 2012

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    This actually the Original Bicardi Rum Cake recipe. It's always great. It's even better if you bake it a few days ahead of time then it gives the rum time to soak in. Tip on the glaze. Puncture holes in the cake using a toothpick. Be generous with the holes. Then using 2 plates and a cooling rack pour over repeatedly until all the glaze has soaked in. Tightly seal. Yummie

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  • on August 03, 2012

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    Excellent dessert. Have made it 3 times now and it always turns out great. I only cook it 40 minutes so it doesn't get dry.

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