Infused with warm spices, honey, and a touch of rum, this moist and flavorful cake boasts a light and airy crumb.
A little bit about this recipe…
Imagine a moist and flavorful cake infused with the warm sweetness of honey and the intoxicating aroma of rum. Spiced with cinnamon, clove, and allspice, this cake captures the essence of Caribbean flavors, offering a taste of paradise right in your own kitchen.
The addition of coffee deepens the flavor profile, while orange juice adds a touch of brightness. Baked in a Bundt pan, the cake boasts a light and airy crumb that practically melts in your mouth. Each slice reveals the distinctive ridges left by the pan, a visual reminder of the cake’s delicate texture.
This recipe is surprisingly easy to make, using everyday ingredients that come together to create something truly special. So, preheat your oven, gather your tropical treasures, and get ready to bake a cake that will transport you to an island oasis, complete with a warm breeze and a gentle ocean wave.
Ingredients used
All-Purpose Flour: The foundation of the cake, providing structure and a light and airy crumb.
Baking Powder & Baking Soda: Leavening agents that help the cake rise for a fluffy texture.
Salt: Enhances the overall flavor profile and balances the sweetness.
Warm Spice Blend: Ground cinnamon, clove, and allspice evoke Caribbean flavors and complement the honey and rum beautifully.
Vegetable Oil: Adds moisture and richness to the cake, keeping it tender and flavorful.
Honey: The star of the show! Provides natural sweetness and a unique depth of flavor.
Sugars: A combination of granulated and brown sugar for sweetness and complexity. Granulated sugar adds sweetness and structure, while brown sugar contributes a touch of molasses for a deeper flavor.
Eggs: Bind the ingredients together and contribute to the cake’s rise and structure.
Vanilla Extract: Adds a touch of warmth and enhances the other flavors in the cake.
Coffee: Deepens the flavor profile and adds a subtle coffee aroma. You can substitute strong brewed tea if preferred.
Orange Juice: Adds a touch of brightness and acidity that cuts through the richness of the cake.
Rum: The key ingredient that adds the signature rum flavor and a touch of Caribbean flair. Choose a rum you enjoy for the best results.
Substitutions/Alterations
Flour: You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free option. However, keep in mind that the cake’s texture may be slightly denser.
Vegetable Oil: For a richer cake, substitute melted butter for half of the vegetable oil. Make sure the butter is cooled slightly before adding it to the batter.
Honey: If you don’t have honey, you can substitute maple syrup or agave nectar in a 1:1 ratio. However, the flavor profile will be slightly different.
Sugars: You can substitute all brown sugar for the granulated sugar for a deeper molasses flavor. However, the cake may be slightly denser.
Coffee: If you don’t like coffee, you can substitute strong brewed tea or even water.
Orange Juice: For a different citrus twist, try using pineapple juice instead.
Rum: Not a rum fan? You can omit the rum entirely for an alcohol-free version. You may want to increase the vanilla extract by a teaspoon to compensate for the lost flavor.
Spices: Feel free to adjust the spice blend to your liking. You could add a pinch of nutmeg or ginger for a more complex flavor profile.
Serving Ideas:
Whipped Cream & Fruit: Dollop a slice of cake with whipped cream and top with fresh berries or sliced mango for a delightful and refreshing dessert.
Ice Cream: A scoop of vanilla, rum raisin, or even coffee ice cream alongside a slice of cake creates a perfect flavor and temperature contrast.
Rum Glaze: For an extra rum kick, drizzle the cooled cake with a simple rum glaze made by combining powdered sugar, rum, and a touch of water.
Caramel Sauce: Drizzle the cooled cake with warm caramel sauce for a decadent and indulgent dessert.
How to Store
This Honey Rum Cake is at its most flavorful when enjoyed fresh, but it can also be stored for later enjoyment! Here are some tips for storing this delicious cake:
- At Room Temperature: For short-term storage (up to 2 days), you can store the cooled cake in an airtight container at room temperature. The cake will retain its moisture and flavor well.
- Refrigerate for Longer Storage: If you plan on storing the cake for longer (up to 5 days), it’s best to refrigerate it. Wrap the cooled cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out or absorbing any unwanted fridge flavors.
- Freeze for Long-Term Storage: The cake can also be frozen for up to 3 months. To freeze, cool the cake completely and then wrap it tightly in plastic wrap and aluminum foil. Thaw the cake overnight in the refrigerator before serving.
Other Recipes to Try
Honey Rum Cake
Equipment
- Stand Mixer
- whisk
- 2 Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Rubber Spatula
- Bundt Pan
- Cooking Spray
- Cooling rack
Ingredients
- 3 1/2 cups all purpose flour
- 1/2 tsp. salt
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tbsp. ground cinnamon
- 1/2 tsp. ground clove
- 1/2 tsp. all spice
- 1 cup vegetable oil
- 1 cup honey
- 1 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 1 tsp. vanilla
- 1 cup coffee
- 1/2 cup orange juice
- 1/4 cup rum
Instructions
- Preheat your oven to 350°F (175°C) and grease an Bundt cake pan with cooking spray or grease.
- In a stand mixer, cream together the vegetable oil, honey, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, add vanilla extract and mix until combined.
- In a mixing bowl, add orange juice, coffee, and rum. Set aside.
- In the second mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- Alternately add the dry ingredients and the wet ingredients (coffee, orange juice, and rum) to the batter (stand mixer) in three batches, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared angel food cake pan and smooth the top with a rubber spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before inverting it onto a wire rack to cool completely.
Notes
- Frosted vs Unfrosted: If you plan on adding a glaze or frosting to the cake, wait to do so until after thawing if it was frozen.
- Slicing Before Freezing: Consider slicing the cake before freezing for easier portion control and faster thawing.
- Refresh the Flavor: When serving a stored cake, you can refresh its flavor and moisture by lightly warming a slice in the microwave for a few seconds.
- For a richer cake, substitute melted butter for half of the vegetable oil.
- Not a rum fan? You can omit the rum entirely for an alcohol-free version or you can try using whiskey.
- Substitute strong brewed tea for the coffee if preferred.
- Store the cooled cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Leave a Reply