I love this recipe it tastes like the rum cake that my Mom made when I was a kid. I wanted to make a rum cake from scratch and most of the recipes out there use box cake mix. So I am very happy to find yours. Everyone loves it! I double the rum instead of using the banana liqueur. It is also creat with coconut cream instead of whipping cream.
I bake this cake for Christmas. the banana liqeur was only sold in large bottles. So I use the rum for a subsitute as stated and added banana flavor. The cake was good but it was the syrup. Which added to much rum for my taste. I had a piece and was almost intoxicated!!!! Next time I make it I will cut down on the rum in syrup or use another recipe for it. Other than that it was a good cake. Other family like it but they're also drinkers.
Sure cake was moist...but the flavor definitely wasn't anything special. And the amount of butter used is practically criminal. Won't be making this again.
Omg!!! The best moist cake ever!! I made TWICE in one week. Lol. Okay, instead of banana liquer I used a ripe banana. I used 1/2 a banana and poured the rum into a small mixing bowl, then blended. After I blended it till the banana was liquified, I added the mixture to the cake batter. (I did the same for the glaze). I increased the sugar to 2 cups. Also, I used 3 tablespoons of lemon juice instead of the rind. Please use and enjoy!! This was awesome!!
Incredible flavor...perfect moist! I will definitely make it again soon! Thanks for the recipe!
I do not like the flavor of bananas so instead I added amaretto and 1 tsp. almond extract instead of 2 of vanilla. Made it for company and this cake was an instant hit! Will definitely make again. Thank you for the wonderful recipe.
A long time favorite of ours!! We have enjoyed it for years!!
I made this for Christmas dinner - a big hit. Added a generous garnish of toasted coconut and chopped walnuts to dress it up and add to taste. I used dark rum for the banana liquor, and increased salt to 1/4 tsp. Very rich, moist, and delicious! I will definitely make it again.
Yes, I agree this is an outstanding recipe. I did however, make my own rum sauce using orange and lemon slices, cinnamon, and sugar water (with even more rum added). This was an easy addition, letting it simmer in a separate pan for 5 minutes. And when I poured this over my cake, I freely doused the cake- adding more and more over time. I rated the cake improved once it became pretty wet with sauce, but this is a matter of personal tastes.
great moist cake....flavor improves as cake ages...did not use banana liqeur....did add orange extract to flavorings. Cake was a big hit, will add to my holiday repertoire
I highly doubt anyone following this recipe exactly will be disappointed. I made this cake for a friend's birthday and it went over very well. I give this recipe 4 stars and it is being incorporated in my personal cookbook.