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Old 10-31-2007, 12:46 AM   #1
Join Date: Aug 2007
Posts: 70
ISO help "tweaking" rum cake

I make a rum cake in my bread machine using a recipe it came with. It turns out fine. It's not great, though, and I want great.

I've swapped the glaze to a lemon juice and powdered sugar affair, and added banana and blueberry to the top. Still, something is missing. It could use a little more flavor and it seems somewhat dry. I can smell a ton of rum while it cooks but can't taste much if any in the finished cake. It's mostly based on yellow cake mix.

Any suggestions?


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Old 10-31-2007, 08:21 AM   #2
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Join Date: Jul 2004
Posts: 2,080
Well, I'm no expert baker, but on the rum front....

My first question would be what type of rum? Regular clear rum? gold? dark? The darker rums will have more flavor to them, so if you're using a regular clear rum, a darker one may help a bit.

As for making it more moist, I'll defer to our expert bakers who should be along shortly.


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