The F.U.N. Place Recipe Box Archives

Honey Rum Cake

Honey Rum Cake Melt butter in small saucepan; add honey and mix well. Divide mixture in half and spread over bottom surfaces of two 8-inch cake pans. Sprinkle half of nuts into each pan; set aside. Combine cake mix, eggs, water, oil and rum in large bowl. Beat with electric mixer at highest speed 2 minutes. Pour batter over nuts in prepared pans.

Place pans on center rack of preheated 350 degrees F oven; bake 30 to 35 minutes or until wooden toothpick inserted near centers comes out clean. Prick cakes with fork while still in pans. Spoon 1/4 Honey Rum Glaze over each cake and let cool 5 minutes. Invert cakes onto racks; spoon remaining glaze over nut side of each cake. When cool, place one cake nut side up on serving dish; cover top with 2/3 Honey Rum Whipped Cream. Add second layer, nut side up, and decoratively pipe remaining cream around top edge of cake. Garnish with almonds if desired.

Makes 10 to 12 servings

*Substitute 1 teaspoon rum flavoring for light rum, if desired, and increase water to 2/3 cup.

Honey Rum Glaze Combine honey, butter and water in small saucepan. Bring to a boil over medium heat. Cook and stir 5 minutes. Stir in rum.

Makes 1 1/2 cups

*Substitute 1 teaspoon rum flavoring for light rum, if desired, and increase water to 2/3 cup.

Honey Rum Whipped Cream Whip cream in medium bowl with electric mixer until soft peaks form. Gradually beat in honey; continue whipping forms stiff peaks. Fold in rum with rubber spatula. Cover and refrigerate until ready for use.

Makes 2 cups

Posted by Homebound on December 22, 1998


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