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Honey Rum Cake




Source of Recipe


Internet


List of Ingredients




• Almonds, toasted, sliced, optional
• 2 tablespoons butter or margarine, melted
• 1 cup chopped toasted almonds
• 3 eggs
• 2 tablespoons honey
• Honey-Rum Glaze
• Honey-Rum Whipped Cream
• 1/3 cup light rum
• 1/3 cup vegetable oil
• 1/3 cup water
• 1 package yellow cake mix with pudding


Recipe



Melt butter in small saucepan; add honey and mix well. Divide mixture in half and spread over bottom surfaces of two 8-inch cake pans. Sprinkle half of nuts into each pan; set aside. Combine cake mix, eggs, water, oil and rum in large bowl. Beat with electric mixer at highest speed 2 minutes. Pour batter over nuts in prepared pans.

Place pans on center rack of preheated 350°F oven; bake 30 to 35 minutes or until wooden toothpick inserted near centers comes out clean. Prick cakes with fork while still in pans. Spoon 1/4 Honey Rum Glaze over each cake and let cool 5 minutes. Invert cakes onto racks; spoon remaining glaze over nut side of each cake. When cool, place one cake nut side up on serving dish; cover top with 2/3 Honey Rum Whipped Cream. Add second layer, nut side up, and decoratively pipe remaining cream around top edge of cake. Garnish with almonds, if desired.

• Honey-Rum Glaze: Combine 3/4 cup honey, 1/3 cup butter or margarine and 3 Tablespoons water in small saucepan. Bring to boil; cook and stir 5 minutes. Stir in 1/3 cup light rum. Makes 1-1/2 cups.