This buttery cake is easy to make and tastes fabulous. It's flavoured with vanilla, almond and lemon zest. The cake is sprinkled with dark rum after baking. Enjoy for afternoon tea or as a dessert with cream.
Not bad but definitely average. The rum flavour is lost. - 02 Aug 2003 (Review from Allrecipes US | Canada)
This cake was SOOOOOOOOOOO good. I too adapted it a little more to add more rummy goodness. I left out the lemon zest and juice and added 2 tsp of rum. I also used 6 tbsp of butter and 1/4 cup of extra light olive oil in place of the the 2/3 cup butter to lower the saturated fat content of the cake. Finally, I used the previous reviewers recipe for a rum glaze but it made way too much, you probably only need 2 tbsp melted butter, 1/4 cup brown sugar, 1/4 cup white sugar, and 1/4 cup rum (after removing from heat). It was very good moist and addictive! - 21 Oct 2010 (Review from Allrecipes US | Canada)
I used the basis of this recipe to make a very rummy cake that came out super good. What I changed: Swap almond extract for equal amounts of rum extract. Leave out the lemon zest. Swap the 2 tsp. lemon juice for rum. leave out the almonds & use a rum glaze made with 3 tbsp butter, 3/4 cups brown sugar, 1/4 white sugar, and +-1/2 cup rum of your choice. Dissolve sugar in melted butter, remove from heat and stir in rum. Yum! - 13 Aug 2010 (Review from Allrecipes US | Canada)