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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