Comments on: Holiday Rum Cake

By: Danielle

Danielle — Mon, 14 Jan 2013 01:37:48 +0000

Thank you! Friends coming over in 2 weeks as their child was sick so didnt make yet. Not sure if I want to wait that long!! Thanks again!

By: Jules

Jules — Sat, 12 Jan 2013 15:14:41 +0000

Hi Danielle – I’d go for the 12 inch if there’s a choice, but either should work well. Enjoy the recipe!!!

By: Danielle

Danielle — Sat, 12 Jan 2013 02:52:52 +0000

I am going to make your rum cake tomorrow and need to buy a bundt pan. I was wondering if this cake fits in a 10 in or 12in bundt pan?? Thanks…sooo excited to make this!

By: Jules

Jules — Wed, 02 Jan 2013 16:49:59 +0000

Oh ok, Renee, that explains some of it. Yes, the batter is very thick, but the more you can whip it up (a stand mixer is nearly a must to do that here, though), the better the result. Glad you enjoyed the taste, nonetheless!

By: Renee

Renee — Tue, 01 Jan 2013 01:11:34 +0000

Okay, thank you. I’ll try that next time. The cake had a really good taste, but kind of spongie instead of pound cake like. I only have a hand mixer, so had to finish mixing it by hand, as it was too thick for my poor little mixer. Thank you for all your inventive recipes!

By: Jules

Jules — Mon, 31 Dec 2012 16:13:38 +0000

Hi Renee – I compare the consistency of this cake to a pound cake. Was it like that when you cut into it? Sometimes cakes shrink if you take them out of the oven quickly into a colder room. You could try opening the door of the oven and leaving the cake inside to cool a bit more slowly so it’s not shocked into contracting next time.

By: Renee

Renee — Mon, 31 Dec 2012 04:18:38 +0000

I made this cake and baked it for 50 min. Checked it for doneness and took it out of the oven. I poured the glaze over it and let it sit for about 20 min. When I went back to take it out of the pan, it looked like the cake had shrunk. Did I need to leave it in the oven longer even though when I tested it, it seemed done? The cake wasn’t gooey in the middle, but was really dense.

By: Jules

Jules — Fri, 28 Dec 2012 03:35:16 +0000

Elizabeth – we love that recipe too, in fact we just made it again today! SO good!!! I can’t wait to hear how your variation worked!

By: Elizabeth vonTauffkirchen

Elizabeth vonTauffkirchen — Mon, 24 Dec 2012 19:07:52 +0000

Hi, Jules!
I first saw this recipe when you posted it to your blog a couple of years back. It has since become a family favorite for us. Thank you so much for sharing!
Today (for Christmas Eve) I am altering it a little. I am substituting half the sugar for real maple syrup and using walnuts instead of pecans. I can’t wait to see how it turns out.
Thanks again for your blog and sharing your recipes with us all!

By: Jules

Jules — Sun, 16 Dec 2012 01:26:12 +0000

Hi Terri – Rum is made from sugar cane byproducts, so it is safe. Distilled alcohol is gluten-free! Cheers!