The F.U.N. Place Recipe Box Archives
Honey Rum Cake
Honey Rum Cake
- 2 tablespoons butter or margarine
- 2 tablespoons honey
- 1 cup chopped toasted almonds
- 1 package (18 1/2 ounces) yellow cake mix with pudding
- 3 eggs
- 1/3 cup water
- 1/3 cup vegetable oil
- 1/3 cup light rum*
- Honey Rum Glaze (recipe follows)
- Honey Rum Whipped Cream (recipe follows)
- Toasted sliced almonds (optional)
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
- 3 tablespoons water
- 3/4 cup honey
- 1/3 cup butter or margarine
- 1/3 cup light rum*
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
- 1 cup heavy cream
- 3 tablespoons honey
- 2 tablespoons light rum or 1/2 teaspoon rum flavoring
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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