Forget your regular old rum cake! My Rum-Soaked Honey Pound Cake is where it’s at!!
Today’s recipes is one of my dessert island desserts. It’s sweet without being pucker-your-mouth-holy-sugar crazy sweet, and really…what cake isn’t better with a little rum? The rich honey flavors pair perfectly with the caramel and vanilla flavors in the rum for boozy cake harmony you can’t resist!
A little back story about this cake. I’m in a group called the Peoplehood of the Traveling Swirly Pan. Jenni got the fun idea of buying one of those fancy bundt pans, you know the ones you’d buy and use one or twice ever because it makes fancy cakes, and then sending it all over the country for the group to cook with. It’s been two years since I signed up (I think) and my turn finally came earlier this month! The delightful Sandy from Everyday Southwest was sweet enough to deliver Dorothy (the cake pan) and Toto (the journal) to me. I got to keep them for 10 days before sending them out to California for the next cook to have a turn. The journal is filled with stories and recipes from everyone in the group. It’s really cool!
I had been sitting on this honey pound cake recipe for a couple years wanting just the right occasion to bust it out. What better time than Dorothy stopping in?! But since I can’t leave well enough alone, and a fancy cake pan needs a fancy cake, I rum-soaked the bejesus out of it. This cake is heaven kids. It looks like your standard yellow cake, but it’s flavorful and toothsome for the best little bite fo cake.
Full disclosure: I was out of my favorite miracle pan release. *sigh* I greased and floured the crap out of Dorothy, but my cake stuck and stuck good. I had to cut it out of the pan. It’ll happen. But the cake still tasted amazing and that’s all that really matters. So be sure to use the right pan release. My favorite is equal parts flour, shortening, and vegetable oil whisked until smooth. Just brush you cake pan with a generous (not crazy thick) coat of the goop and your cake will never stick!
- 1 cup unsalted butter, softened
- 1⅓ cups sugar
- ¼ cup honey
- 5 eggs
- 2 teaspoon vanilla
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup sugar
- ¼ cup water
- ½ cup silver rum (I used Bacardi Superior)
- ½ teaspoon vanilla
- Preheat your oven to 325 degrees F. Generously grease a bundt pan with miracle pan release (equal parts flour, vegetable oil & shortening whisked together until smooth).
- In a large bowl, beat together the butter and sugar until fluffy, about 2 minutes. Add the honey and beat together for 1 more minute.
- Add the eggs one at a time, beating until just combined after each addition. Beat in the vanilla.
- In a medium bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
- Pour the batter evenly around your prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. (The center is halfway between the outer edge of the pan and the flute in the middle.)
- Remove from the oven and place on a wire rack to cool.
- When the cake is about 10 minutes from being done, start your glaze.
- In a medium saucepan over medium heat, melt the butter, and then add the sugar, water, rum, and vanilla. Whisk until combined.
- Cook, stirring occasionally until the sugar is dissolved and all the ingredients have melted together. Reduce the heat to medium-low and stir occasionally to prevent the glaze from forming a skin.
- Once the cake is out of the oven, pour half of the glaze over the top of the cake (This will become the bottom of your cake later.)
- Allow the cake to cool to room temperature. (Turn off the heat for your glaze while the cake cools.)
- Once the cake is out of the pan, reheat the glaze until it is smooth again. Pour the remaining glaze all over the top of the cake and allow it to soak in. Serve immediately.
- Store leftovers in an airtight container for 2-3 days.