This fantastic cake will warm the cockles of your heart. It's warmly spiced, dotted with walnuts and soaked in a rum syrup. The perfect ending to any meal.
If you can get your hands on black walnuts, use these instead.
I made this a week or so before christmas,and froze it, however I de frosted the cake for a family occasion in early january a few weeks later. It was enjoyed by everyone that ate it, I found it was best kept in the fridge as its very moist and it will keep for days.It goes well with cream or ice cream warm or cold. Id certainly make this again. - 15 Jan 2012
Most awesome, I wouldn't suggest this for children as it is soaked in pure rum...with all it's alcohol content. Ten ounces of rum in the glaze and a 1/4 cup in the mix is almost a whole pint. Be careful, and remember that this cake is supposed to serve 14. I've read that some cooks had a problem with the glaze; it's almost like making candy to make this glaze, you need to boil down the ingredients...the mixture will bubble furiously, and it needs to for several minutes before it will set as a candied glaze (not the easiest for an inexperienced cook). If you need practice on glazing, read up; preparing the glaze correctly will help so this cake won't become a soggy mess...(as some reviewers have stated) It is most awesome and deserves to be made correctly and served at every winter holiday! - 26 Dec 2005 (Review from Allrecipes US | Canada)
Wonderful in every way. Nice weight, texture and great combinations with the spices and nuts. I've added this one to one of the many cakes I make for the holidays. Did have a suggestion -- add the glaze by injection. I had about half the glaze left over. Perfect. I had a friend make this but I guess they did not follow instuctions and it did not work, but it was the best when I made it and my friend loved it too. - 18 Nov 2003 (Review from Allrecipes US | Canada)