Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Honey Rum Cake




Source of Recipe


FUN Place
Honey Rum Cake

Honey Rum Cake

* 2 tablespoons butter or margarine
* 2 tablespoons honey
* 1 cup chopped toasted almonds
* 1 package (18 1/2 ounces) yellow cake mix with pudding
* 3 eggs
* 1/3 cup water
* 1/3 cup vegetable oil
* 1/3 cup light rum*
* Honey Rum Glaze (recipe follows)
* Honey Rum Whipped Cream (recipe follows)
* Toasted sliced almonds (optional)

Honey Rum Glaze

* 3 tablespoons water
* 3/4 cup honey
* 1/3 cup butter or margarine
* 1/3 cup light rum*

Honey Rum Whipped Cream

* 1 cup heavy cream
* 3 tablespoons honey
* 2 tablespoons light rum or 1/2 teaspoon rum flavoring

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 degrees 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.

Makes 10 to 12 servings

*Substitute 1 teaspoon rum flavoring for light rum, if desired, and increase water to 2/3 cup.

Honey Rum Glaze



Combine honey, butter and water in small saucepan. Bring to a boil over medium heat. Cook and stir 5 minutes. Stir in rum.

Makes 1 1/2 cups

*Substitute 1 teaspoon rum flavoring for light rum, if desired, and increase water to 2/3 cup.

Honey Rum Whipped Cream



Whip cream in medium bowl with electric mixer until soft peaks form. Gradually beat in honey; continue whipping forms stiff peaks. Fold in rum with rubber spatula. Cover and refrigerate until ready for use.

Makes 2 cups