I made this cake exactly as directed (except I added a few drops of Maple Extract, and used Coconut Oil) for a Holiday Party. When I went upstairs to get a 2nd slice for my husband, there was only one slice and a few crumbs left on the plate. The guests were standing around it debating on who would take the last slice.

They said it was the best Rum cake they'd ever tasted, and my husband wouldn't stop bragging about it the entire night. I left that night with 3 orders!

The one hour was not enough time for it to bake without collapsing, I had to decrease the temp to 325 and bake an additional 30 minutes. But it still was extremely moist; it was perfect!

This is now my go-to recipe. Thank you for posting!

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