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Rum Cake - Semi-Homemaker Recipe

Rum Cake - Semi-Homemaker Recipe

Recipe courtesy Jennifer Martinez

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 61-70 of 80

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  • on June 13, 2009

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    Yes, I too have made this cake "The Barcardi Rum Cake" many times. -But
    my cakes have always come out of the oven looking big and beautiful and then
    slowly it starts to shrink considerably. Could someone tell me what they think
    I could be doing wrong? Also the folks that suggested substituting another,
    smoother rum are right. Barcardi is good but a little harsh and strong tasting.

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  • on May 29, 2009

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    Awesome recipe! Cake has a smooth, almost pound cake-like texture. A huge hit at my cousin's recent graduation party.

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  • on February 28, 2009

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    When I made this cake I poured all the rum slowly at intervals.I found that if you do half on the bottom and half on the top the rum goes to the plate it's sitting on. Let it sit a little longer when you pour it all from the bottom. It's very very good. When you cut it it makes a beautiful cut and it's so moist that it melts in your mouth.

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  • on January 09, 2009

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    I wouldn't use Bacardi Gold. I am planning on using a smoother darker rum, like Whaler's from Hawaii or Goslings from Bermuda. They have a much richer, less alcohol flavor, especially for the glaze.

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  • on January 06, 2009

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    Half of what? 1/2 cup, 1/2 tablespoon. I assume 1/2 cup, but don't want to waste my time, ingredients, etc. Help, please. I won't make this til I know. I did read all the reviews. One did say they used 1/2 cup of Meyer's rum.

    I was forced to put a rating; but, I'm only guessing it will be good.

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  • on January 04, 2009

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    There are laws about using materials created by someone else and claiming them as your own. I was just looking at the Bacardi recipe and it says you can use pecans or walnuts so this recipe is virtually verbatim.

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  • on January 01, 2009

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    Seriously people, who cares where the recipe came from! The cake tastes great and is easy to make.

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  • on December 31, 2008

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    Yup, with the exception of soaking both sides of the cake and tossing extra nuts in the center, this is EXACTLY the old fave Bacardi recipe. You should have given them their props! Here's my two cents: 1 use a turkey baster to apply the rum syrup, and to suck up and re-apply any that runs dowm the side- with a little patience, the cake WILL suck up all of that rum. Yum! 2 I like to put half of the nuts in the bottom of the bundt pan, pour in half of the batter, then the other half of the nuts and then the rest of the batter. Better distribtution of nuts in the cake.

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  • on December 30, 2008

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    It's amazing how so many comments will take a crack at a great cake! But, we need to remember that most cakes have the same basic ingredients. It's the little special things that make them ours! This cake is special. We spent yesterday evening baking 2 of these and they are incredible ! I think Bacardi & the other 200 rum companies would love a crack at this one! Great job jennifer, give us some more !!

    Chef Marco
    Miami

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  • on December 30, 2008

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    I enjoyed watching the Rum Cake being made on TV. I noticed that Jennifers technique in making the Rum Cake is different. She flips the cake over and pours the glaze on the other side. I have tasted other RUM cakes and I cannot say that were fantastic, but the taste of this one is different. You can really get the taste of the liquor and it is very moist and the liquor seems to be soaked in throughout the whole cake and not just on the top side. The ingredients may be similiar, but the taste is truly different. Jennifer, Thank you for showing me another way to make this wonderful cake. Do you have any more recipes?
    Thanks, Liane M.

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