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.
Why I ā¤ļø it ā¢ Recipe ā¢ Ingredients ā¢ Preparation
Cherry and rum cake.
Why I ā¤ļø 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
This free recipe contains Amazon affiliate links, and I receive a small commission when you purchase, at no cost to you. Thank you!
Utensils and tools
Ingredients
- 2 dozen cherries
- Ā¼ cup brown sugar
- 1 teaspoon of ginger powder
- 1Ā½ cups of all-purpose flour
- ā cup of whole milk (or skim)
- 1 large egg
- Ā½ teaspoon of baking powder
- Ā¼ cup of vegetable oil
- Ā¼ cup of honey
- Ā¼ 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 ĀŗF [150 ĀŗC).
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.
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
FAQs
Which rum is best for rum cake?
Typically golden or dark rum is used to bake cakes.
Does rum cake have alcohol?
Most of the alcohol in rum cake evaporates during cooking, but not all of it boils off, so if you cannot consume alcohol, keep that in mind.
Print card
This is just a printer-friendly summary; some useful details are found in the recipe above.
Honey, Cherry and Rum Cake
Ingredients
- 2 dozens cherries
- Ā¼ cup brown sugar
- 1 teaspoon of ginger powder
- 1Ā½ cup of all-purpose flour
- ā cup of whole milk (or skim)
- 1 egg (large)
- Ā½ teaspoons of baking powder
- Ā¼ cup of vegetable oil (corn, soy or peanut)
- Ā¼ cup of honey
- Ā¼ cup of dark rum
- 2 tablespoons of powdered white sugar
Instructions
Step 1: Preparing beforehand
- Preheat oven to 300 ĀŗF [150 ĀŗC).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.
Notes
Nutrition
Publicado por Tia Clara - Oct 18, 2012
Joseito
EAsy recipe, we liked it.
Tia Clara
Thanks for trying it.
marliyah
yummy
aika
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?
aika
or maybe it's the type of flour I used?
Tia Clara
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.
Marlene Mata
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 š
Tia Clara
I added a link to the recipe. š
Esperanza camacho
Love to try all kind of recipes!!
Anna
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 matter. The flavor of honey, rum, milk and the spice of ginger will make this recipe extra special. Can't wait to try! Thanks for sharing!
Ambika
Gorgeous photographs! Totally in love with your blog!!
Tia Clara
Thanks!
leeny rodriguez
I want to made one of this cherry cakes
Marilyn Marrero
Hi Clara, I would like to know how to do dominican frosting to decorating a cake....
Tia Clara
https://www.dominicancooking.com/1001-bizcocho-dom...
Yadsia @ShopCookMake
I really like the picture with the 'sugar snow'.
Tia Clara
It's a sugar blizzard. š
Thanks!
Mari
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 š
Tia Clara
I had a feeling you and I would be on the same page about this. š