I’ve been making alotta honey recipes this week… This is my last one for a little while… But don’t cry, it’s a REAL good one. It’s got booze in it! And whip cream. And cake. If only it had peanut butter too…
I had my little heart set on making a cake with honey and rum in it. Truth is, I have some real cheap, janky rum in my cabinet that just isn’t for drinking. It’s a store brand that was probably even on sale when I bought it. Drinking it may have induced a gag reflex, but I wasn’t going to toss it, I figured baking with it would work… So I started my search for a honey rum cake.
Found one! So, this one doesn’t have rum, it has whiskey. Which would work great too, but remember, I have cheap rum I refuse to throw away, which is the only reason I added rum, instead of whiskey.
I was skeptical about the flavor of the cake though. Maybe skeptical isn’t the right word, more like curious. The list of ingredients had me really curious about how the flavors would come together. Would the coffee and orange make it taste acidic and bitter? And combining that with rum, would my nose hairs just stand up on end with just a bite of this?
I didn’t have orange juice. Crap. I really wanted to make THIS cake, not any other one. Instead of crying, I pulled myself together and moved on. I used her recipe as my ‘inspiration,’ let’s say, because the end result is NOTHING like the original. Some of the ingredients were changed intentionally. And some because I made this cake at 5 am, with my eyes half shut because the coffee was still brewing, but I had to get the cake in the oven so I could get on with my day.
So, my curiosity about the flavor combo I concocted? Yaaaaaa, after about 6 spoonfuls of the batter entering my mouth, I decided the cake was pretty dang tasty. Well, at least the batter was dang tasty. So far my changes from the original were a success… I popped the cake in the oven and started typing the recipe on here so I wouldn’t forget the changes I made. And that’s when I realized I forgot the eggs. Oy vey. Seriously Julia. Eggs, DUH. The lame part is I even looked at the recipe a few times thinking, “There must be eggs in here.” But I passed right over them, each time I skimmed the recipe. Sooooo, my version of the cake is eggless (along with all the other changes I made). Even without eggs the cake is incredible. The combination of flavors adds a very complex sophistication to the cake. The flavors combine beautifully for a great depth of flavor. Not bitter or acidic AT ALL. However, if you’re not making the cake for a trifle, I’d suggest adding 3 eggs to the recipe below. But if you’re making the trifle, no eggs necessary, case in point:
You can make a big trifle, or, you can make little 2 oz shot glass sized ones.
The trifle has 3 components:
Honey Rum Cake (large trifle used 1 loaf, which is half the cake recipe)
Lemon pudding (from a box, don’t hate, I at least added rum to whipped cream, am I forgiven?)
Honey Rum Whipped Cream (recipe below)
Honey Rum Cake
makes 1 bundt or 2 9×5 inch loaves
time: 1 hour
3 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon kosher salt
4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 cup vegetable oil
1 cup honey (I used lemon creme honey)
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup warm coffee
3/4 cup rum (white, spiced, dark, any flavor works)
I made mine in two full-size loaf pans plus two miniature ones.
Preheat oven to 350°F. Grease pan(s) with non-stick spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. And add oil, honey, sugars, eggs, vanilla, coffee, and rum.
Using a wire whisk or in an electric mixer on low speed, stir together well to make a thick batter, making sure that no ingredients are stuck to the bottom and all lumps are gone.
Spoon batter into prepared pan(s).
Bake until a knife inserted comes out clean:
Bundt cake will take about 60 to 75 minutes.
Loaf cakes will take about 45 to 55 minutes.
Let cake stand fifteen minutes before removing from pan. Remove form pan and cooling COMPLETELY before assembling the trifle.
*While the cake is cooling, you can make the pudding and whipped cream.
Honey Rum Whipped Cream
2 cups heavy cream, very cold
1 tsp vanilla extract
2 tablespoons honey (lemon creme honey)
1-2 tbsp rum (I used white)
Combine the heavy cream, vanilla, honey, and rum (to taste), in a large bowl. With a hand mixer (or stand mixer) whip until soft peaks from. Refrigerate until ready to use. Don’t refrigerate for more then an hour or so. Make the whip cream right before assembling the trifle for best results.
We have a winner for the honey giveaway too. There were 56 entries total. Thank you guys for all the sweet things you said about my cake, and the birthday wishes. No really, that’s REAL nice of you!
Quite honestly, I couldn’t figure out how to get the link that showed the winner number. But it randomly chose number 32. Which means….
Maranda won!!!!! I’m emailing you…