fbpx

Honey Rum Cake

In Paris, honey rum cake is served in a variety of presentations. One bistro serves the cake with a full bottle of rum that you then pour over the cake to the desired amount. Another restaurant fills its rum cake recipe with jelly, (as in jelly donut). One of my favorite presentations involves a puddle of custard that serves as a pillow for the amazing and moist rum cake that sits on top.

Sweet honey rum cake, a boozy bee inspired treat.

History of rum cake

When researching the origins of rum cake I learned that the recipe was inspired by figgy pudding and other steamed puddings made popular prior to the 16th century in the United Kingdom. The recipe for steamed pudding is complicated, and most amateur cooks weren’t fond of following all of the steps. The Rum cake recipe was invented in honor of steamed pudding by early settlers who arrived in the Caribbean. Rum cake is still very popular in the Caribbean.

Making a honey rum cake, gathering all of the necessary ingredients.

Move over fruit cake

Today, this recipe is considered old-school. My friend’s grandmother made it with boxed ingredients (Duncan Hines) at Christmas each year. I notice that rum cake comes around each year in different forms, especially in the Italian markets at holiday time. We’ve replaced refined sugar with honey (for the most part) to make this special.

When you decide to make this honey rum cake recipe, you can use a muffin tin or a multi mini bundt pan and make a bunch of mini-cakes, a bread pan or a traditional bundt pan. Serve with whipped cream or ice cream, fresh fruit, berries or dried fruit with a little honey drizzled on top.

Spice up this honey rum cake recipe

We always encourage you to play with our recipes and make them your own. This rum cake recipe is so easy to mix up and make your own! Here are some of our suggestions:

  • Add chopped apples to the batter before baking
  • Blend in chocolate chips
  • Pick another dried fruit and replace the raisins or cherries
  • Stuff it with our honey strawberry jam
  • Fill the center of the dessert with finely chopped candied nuts of your choice.

How to Make Rum Cake

  • Scald the milk. Remove from heat and stir in the butter. Set aside.
  • Sprinkle yeast into lukewarm water. Stir. Set aside ’til foamy (about 5 minutes).
  • Lightly beat egg yolks, whole egg, and sugar together. Add cooled milk mixture and yeast mixture, then stir in the lemon zest, dried fruit in rum and flour.
  • Place dough in an oiled bowl and turn the dough to coat it. Cover and allow to rise, covered, in a warm dry place until doubled in size (about an hour).
  • Stir the dough down and spoon it into buttered or nonstick muffin tins, filling cups two-thirds full.
  • Allow rising in a warm place until the dough reaches the tops of the cups, about 30 minutes.
  • While the dough is rising, preheat the oven to 350 degrees F.
  • Bake the cake for 15-20 minutes, or until they are golden and risen to a smooth round shape.
  • While baking, make the syrup by boiling honey, sugar, water and cinnamon stick in a small, heavy saucepan until reduced to about 1/2 cup. Remove from heat and stir in the almond or vanilla extract and from. Remove the cinnamon stick and set aside.
  • Unfold the cake and transfer to a shallow pan. Prick the bottom with a fork and pour hot syrup over the cake. Baste cake with remaining syrup as it cools.
  • Serve with a garnish of your choice.
ad bee inspired with registered trademark and waxing kara honey jars in a row

If you decide to try making this recipe, share a snapshot with us using #waxingkararecipes on Instagram. We love seeing your photos!

Sweet honey rum cake, a boozy bee inspired treat.

Honey Rum Cake Recipe

Course: Dessert
Keyword: Honey Rum Cake
Servings: 12
Calories: 225kcal
Move over fruit cake, this rum cake recipe is a blast from the past that will entertain your friends and family year-round. A classic recipe with all sorts of ideas on how to make it your own!
Print Recipe Pin Recipe

Ingredients

Cake

  • 1/4 c milk
  • 4 tbsp. butter
  • 1 package active dry yeast
  • 1/4 c warm 105-115 degrees water
  • 2 egg yolks
  • 1 egg
  • 1/4 c sugar
  • 1 tsp. lemon zest grated
  • 2 tbsp. golden raisins or dried cherries
  • 1 1/4 c unbleached all-purpose flour

Syrup

  • 1/2 c Waxing Kara Honey
  • 1/2 c sugar
  • 1 c water
  • 1 cinnamon stick
  • almond or vanilla extract
  • 1/2 c dark rum

Instructions

  • Scald the milk. Remove from heat and stir in the butter. Set aside.
  • Sprinkle yeast into lukewarm water. Stir. Set aside ’til foamy (about 5 minutes).
  • Lightly beat egg yolks, whole egg, and sugar together. Add cooled milk mixture and yeast mixture, then stir in the lemon zest, dried fruit in rum and flour.
  • Place dough in an oiled bowl and turn the dough to coat it. Cover and allow to rise, covered, in a warm dry place until doubled in size (about an hour).
  • Stir the dough down and spoon it into buttered or nonstick muffin tins, filling cups two-thirds full.
  • Allow rising in a warm place until the dough reaches the tops of the cups, about 30 minutes.
  • While the dough is rising, preheat the oven to 350 degrees F.
  • Bake the cake for 15-20 minutes, or until they are golden and risen to a smooth round shape.
  • While baking, make the syrup by boiling honey, sugar, water and cinnamon stick in a small, heavy saucepan until reduced to about 1/2 cup. Remove from heat and stir in the almond or vanilla extract and from. Remove the cinnamon stick and set aside.
  • Unfold the cake and transfer to a shallow pan. Prick the bottom with a fork and pour hot syrup over the cake. Baste cake with remaining syrup as it cools.
  • Serve with a garnish of your choice.

Nutrition

Calories: 225kcal | Carbohydrates: 36g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 57mg | Sodium: 46mg | Potassium: 60mg | Sugar: 25g | Vitamin A: 195IU | Vitamin C: 0.7mg | Calcium: 20mg | Iron: 0.9mg

This honey rum cake recipe is adapted from The Vegetarian Bistro cookbook by Marlena Spieler.

In Paris, honey rum cakes are served in a variety of presentations. One bistro serves the cake with a full bottle of rum that you then pour over the cake to the desired amount; Another fills theirs with jelly, (as in jelly donut). One of my favorite presentations involves a puddle of custard that serves as a pillow for the amazing and moist rum cake that sits on top.

1 thought on “Honey Rum Cake”

Comments are closed.