Golden Rum Cake

"I've used this recipe quite a number of times and have experimented with many different rums. The best is actually a combination of two different kinds. For the cake, use Bicardi Dark/Select or Myer..." See mores. For the glaze, use Appleton Estates. If you can't find Appleton Estates, use the Bicardi or Myers, but the Appleton really makes the glaze sweeter and almost tangy - it's strong without completely overwhelming the flavour. Captain Morgan's is also good for the cake, but I wouldn't recommend it for the glaze. Both Captain and Bicardi tend to be too heavy of a flavour while in the glaze, while Myers is exceptionally weak. Also, some other tips: MAKE SURE YOU SIFT YOUR CAKE MIX/PUDDING! They clump really easily. Also, as others have said, use the Pillsbury since it already has the pudding mix. Use milk instead of water - fat free milk works best, honestly. When you're ready to glaze, poke holes into the top of the cake with a toothpick, pour half the glaze in the pant and re-insert the cake. Poke holes into the bottom of the cake and pour the remaining glaze over it. Let it sit for an hour or two, upside down, and then flip it over onto a plate and let it sit for a few hours to a day before serving. Personally, I just leave it in the pan on the plate, as it keeps it moist and detracts people from "picking" at it!"

"Absolutely delicious!! I followed the recipe exactly as to ingredients. I did add one twist, which I do with all glazed bundt cakes, have for over 50 years. I use a wooden skewer to poke 30 to 40 h..." See moreoles in the top and all sides of the cake. I then apply the glaze liberally with a 1 inch paint brush, used only for cooking, and repeat the process about 3 times. This way, some of the glaze penetrates the cake, adding flavor and moisture. I will definetly make this again."

"I make this cake several times a year, and I get numerous request for it... I make it as the recipe states. It is easy and delicious. The only thing you need to watch is the glaze. Make sure the bu..." See morerner is off when you add the alcohol, and you need to realize that the glaze mixture is going to "bubble up" when you add the alcohol to it. I start the glaze when I take the cake out of the oven. I let the cake sit in the pan while I am making the glaze. Once the glaze is ready, I remove the cake from the pan, pour half the glaze in the bottom of the pan, and then I carefully put the cake back in the pan making sure I line the ridges up. I then poke holes all over the cake with a butter knife, I then pour the remaining glaze onto the cake (don't let it go over the hole). Let it stand for 10 minutes or so, then carefully flip the cake over onto your serving dish -- DO NOT REFRIGERATE"