Portions: 6 servings Calories: 348kcal |
This rum cake is a quick and easy cake recipe that bakes to moist perfection every time and is so delicious; you won't believe it. Say I love you with this honey, cherry, and rum cake, a simple dessert perfect to end your romantic dinner. It's easy to make and does not require hard-to-find gadgets.
By - Last revised . Original Oct 18, 2012.
Why I ❤️ it Recipe Ingredients Preparation
Cherry and rum cake.
Why I ❤️ it
If you're looking for a super-simple dessert for Christmas or a special occasion, then this rum cake is it. It requires no fancy kitchen equipment, no stand mixers, and no decoration kits. It is very fast to make and has a nice combination of flavors.
Honey and rum cake recipe
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Utensils and tools
Ingredients
- 2 dozen cherries
- ¼ cup brown sugar
- 1 teaspoon of ginger powder
- 1½ cups of all-purpose flour
- ⅓ cup of whole milk (or skim)
- 1 large egg
- ½ teaspoon of baking powder
- ¼ cup of vegetable oil
- ¼ cup of honey
- ¼ cup of dark rum
- Cooking spray
- 2 tablespoons of powdered white sugar
Preparation
Before starting, please make sure you have all the ingredients and utensils ready.
Step 1: Preparing beforehand
Preheat the oven to 300 ºF [150 ºC).
Pit and halve the cherries. Reserve.
Step 2: Making the batter
Place the brown sugar in a mixing bowl. Add ginger, flour, oil, milk, egg, and baking powder. Whisk until you have a smooth batter.
Add the halved cherries, and stir, folding them into the mixture with a spatula. Pour into silicone baking molds like these cake or small heart-shaped cake molds.
Step 3: Baking
Bake for 15-20 minutes or until you poke with a skewer or toothpick in the middle and it comes out clean. Let them cool to room temperature.
Place each on a dessert serving platter and invert to de-mold.
Step 5: Making rum glaze and serving
Mix the rum and honey and pour over the cakes. Let them rest in the fridge for an hour.
Garnish with the remaining cherries and sprinkle with the powdered sugar.
Top tips
- If you don't have or don't care for cherries, you can use golden raisins instead. You will need a cup of raisins.
- Which rum is best for rum cake? Typically golden or dark rum is used to bake cakes.
More options
If you're looking for more one-serving desserts, try this Coffee panna cotta, puff pastry tarts, mini mandarin cakes, tres leches shots, and these white chocolate raspberry muffins.
Nutritional information
Calories: 348kcal - Carbohydrates: 53g - Protein: 5gFat: 11g - Saturated Fat: 1g - Polyunsaturated Fat: 3g - Monounsaturated Fat: 6g - Trans Fat: 0.04g - Cholesterol: 29mg - Sodium: 20mg - Potassium: 193mg - Fiber: 2gSugar: 28g - Vitamin A: 82IU - Vitamin C: 2mg - Calcium: 53mg - Iron: 2mg
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Honey, Cherry and Rum Cake
Ingredients
- 2 dozens cherries
- ¼ cup brown sugar
- 1 teaspoon of ginger powder
- 1½ cup of all-purpose flour
- ⅓ cup whole milk (or skim)
- 1 egg (large)
- ½ teaspoons of baking powder
- ¼ cup of vegetable oil (corn, soy or peanut)
- ¼ cup of honey
- ¼ cup of dark rum
- 2 tablespoons of powdered white sugar
Instructions
Step 1: Preparing beforehand
- Preheat oven to 300 ºF [150 ºC).Pit and halve 18 cherries. Reserve.
Step 2: Making the batter
- Place the brown sugar in a mixing bowl. Add ginger, flour, oil, milk, egg, and baking powder. Whisk until you have a smooth batter.Add the halved cherries, and stir, folding them into the mixture with a spatula. Pour into silicone baking molds like these cake or small heart-shaped cake molds.
Step 3: Baking
- Bake for 15-20 minutes or until you poke with a skewer or toothpick in the middle and it comes out clean. Let them cool to room temperature.Place each on a dessert serving platter and invert to de-mold.
Step 4: Making rum glaze and serving
- Mix the rum and honey and pour over the cakes. Let them rest in the fridge for an hour.Garnish with the remaining cherries and sprinkle with the powdered sugar.
Cook's notes
Nutrition
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By , published Oct 18, 2012 on Tia Clara
yummy
Hey Clara! I was just trying this recipe. Got to number 5 in the instructions and had a problem.
I had dough, not batter.
I've double checked to make sure I had the right quantities as you've listed. Is one of them incorrect by any change? maybe the milk quantity?
or maybe it's the type of flour I used?
I am not really sure, you have nearly a cup of liquid (oil, egg, milk) for 1 1/2 cup of flour, it should not look like a dough.
Hi Aunt Claudia
I looked everywhere for the mold pan or baking and can't find them. Can you please tell me where you purchased the pan/baking so I can start making that recipe you just made for Valentine 🙂
I added a link to the recipe. 🙂
Love to try all kind of recipes!!
I love the simplicity of this recipe. I agree. We need to go back to the basics and remove all the unnecessary trimmings. I am not into flowers, and jewelry pieces as well. And just the same, this doesn't make me less of a woman, or a wife for that… Read more »
Gorgeous photographs! Totally in love with your blog!!
Thanks!
I want to made one of this cherry cakes
Hi Clara, I would like to know how to do dominican frosting to decorating a cake....
https://www.dominicancooking.com/1001-bizcocho-dom...
I really like the picture with the 'sugar snow'.
It's a sugar blizzard. 🙂
Thanks!
Looks delicious Clara! Definitely one I would love to try! I agree with about the presents and the pressure the commercial world puts on us. Every day is a gift and is worth celebrating love 🙂
I had a feeling you and I would be on the same page about this. 🙂
EAsy recipe, we liked it.
Thanks for trying it.