Rum Cake with Honey Glaze

This glaze is only slightly cooked—not enough to burn off the alcohol. For a non-alcoholic version, substitute 1/2 cup of fruit juice with a teaspoon of rum extract for the rum.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 lb. butter, softened
  • 2½ cups brown sugar
  • ½ cup sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • 1 cup dark rum
  • 1 cup honey

Directions

  • In a large bowl, combine butter and sugars. Beat with a mixer on medium speed until butter is creamy and sugar is blended.
  • Add eggs, 1 at a time, and beat until mixture is light and fluffy.
  • Whisk together flour, baking powder, and salt.
  • Add ½ the flour the mixture, beat until blended. Add the milk and the remaining flour. Mix well. Add 2 tablespoons of rum to the batter and beat to incorporate.
  • Pour batter into a greased and floured tube pan. Bake at 350ºF for 60 minutes. Let cool in pan for 15 minutes, then turn onto a serving plate. Let cool completely.
  • Warm honey in a saucepan. Stir in remaining rum and cook over low heat until just warmed. With a skewer, poke holes all over the top of the cake. Slowly pour guava-rum glaze over the top of the cake, allowing as much as possible to soak into the cake.

Recipe Information

Serves: 12

Ingredients

  • 1 lb. butter, softened
  • 2½ cups brown sugar
  • ½ cup sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 cup milk
  • 1 cup dark rum
  • 1 cup honey

Directions

  • In a large bowl, combine butter and sugars. Beat with a mixer on medium speed until butter is creamy and sugar is blended.
  • Add eggs, 1 at a time, and beat until mixture is light and fluffy.
  • Whisk together flour, baking powder, and salt.
  • Add ½ the flour the mixture, beat until blended. Add the milk and the remaining flour. Mix well. Add 2 tablespoons of rum to the batter and beat to incorporate.
  • Pour batter into a greased and floured tube pan. Bake at 350ºF for 60 minutes. Let cool in pan for 15 minutes, then turn onto a serving plate. Let cool completely.
  • Warm honey in a saucepan. Stir in remaining rum and cook over low heat until just warmed. With a skewer, poke holes all over the top of the cake. Slowly pour guava-rum glaze over the top of the cake, allowing as much as possible to soak into the cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories770
Total Fat34g
Saturated Fat20g
Cholesterol175mg
Sodium200mg
Total Carbohydrate102g
Dietary Fiber1g
Sugars77g
Protein7g