Honey, Cherry and Rum Cake
Serving: 6 servings
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
If you don't have, or don't care for cherries, you can use blond raisins instead. I also found that pineapple work wonderfully here too. You will need about a cup of pineapple cut into small cubes.
Nutrition
Calories: 348kcal
