Honey Rum Pound Cake
Ingredients
Glaze
- ¼ cup dark rum
- ¼ cup honey
CAKE
- 1 cup butter, room temperature
- ¼ cup brown sugar, packed
- ¾ cup honey
- ¼ cup dark rum
- 4 eggs, room temperature
- 1 teaspoon vanilla
- 1¾ cups flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- Powdered sugar
Instructions
- Serves 10–12 Butter and flour a round 9-inch springform pan. Set aside. Preheat the oven to 325°. In a pan over medium heat whisk together the rum and honey for 3 to 5 minutes. Set aside to cool. Beat the butter using an electric mixer for about 1 minute until light and fluffy. Add the sugar and beat on high for 1 more minute. Add the honey, rum, eggs and vanilla. Beat on high for 2 to 3 minutes until fluffy and uniform in consistency. Stop the mixer and scrape the sides with a spatula at least once while mixing. In a separate bowl, mix the flour, baking powder, salt, cinnamon, nutmeg, allspice and ginger. Fold this mixture into the wet ingredients. Don’t overmix. Pour into the prepared pan and smooth out the top. Put this into the preheated oven and bake for 35 to 40 minutes until a toothpick comes out just clean. Remove from the oven and let sit on a cooling rack for a couple of minutes. Remove from the pan, use a toothpick to poke holes in the top and brush the glaze on top. Allow to cool on a cooling rack. To serve: Slice and lay a piece on its side on a plate. Sift powdered sugar on top and serve. Edible Michiana original recipe
