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Honey Rum Cake recipe

A moist and delicious, double-layered honeyrum and almond cake gilded with luscious honey-rum whipped cream.

Recipe: Honey Rum Cake

Cake:2 tablespoons honey
2 tablespoons butter or margarine, melted
1 cup chopped toasted almonds
1 (18.25-ounce) package yellow cake mix with pudding
3 large eggs
1/3 cup water
1/3 cup vegetable oil
1/3 cup light rum
Honey-Rum Glaze:3/4 cup honey1/3 cup butter or margarine3 tablespoons water1/3 cup light rum.
Honey-Rum Whipped Cream:1 cup heavy cream
3 tablespoons honey
2 tablespoons light rum
Sliced almonds, toasted for garnish (optional)

  • For Cake: Preheat oven to 350°F (175°C).
  • Melt butter in small saucepan; add honeyand mix well. Divide mixture in half and spread over bottom surfacesof 2 (8-inch) cake pans. Sprinkle half of nuts into each pan;set aside.
  • Combine cake mix, eggs, water, oil andrum in large bowl. Beat with electric mixer at highest speed2 minutes. Pour batter over nuts in prepared pans.
  • Place pans on center rack of preheatedoven; bake 30 to 35 minutes or until wooden pick inserted nearcenters comes out clean.
  • Prick hot cakes with fork while stillin pans. Spoon 1/4 of the Honey Rum Glaze over each cake andlet cool 5 minutes. Invert cakes onto racks and spoon remainingglaze over nut side of each cake.
  • When cool, place one cake nut side upon serving dish; cover top with 2/3 of the Honey Rum WhippedCream. Add second layer, nut side up, and decoratively pipe remainingcream around top edge of cake. Garnish with almonds, if desired.
  • For Honey-Rum Glaze: Combine honey, butterand water in small saucepan. Bring to boil; cook and stir 5 minutes.Stir in light rum.
  • For Honey-Rum Whipped Cream: Whip creamin medium bowl with electric mixer until soft peaks form. Graduallybeat in honey; continue whipping until mixture forms stiff peaks.Fold in rum with rubber spatula. Cover and refrigerate untilready for use.

    Makes about 1 1/4 cups icing.

    Tip: 1 teaspoon rum flavoring can be substitutedfor rum in cake; increase water to 2/3 cup. Make correspondingsubstitutions in Honey-Rum Glaze; flavor Honey-Rum Whipped Creamwith 1/2 teaspoon rum flavoring.

    Recipe provided courtesy of the NationalHoney Board.

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