Honey Spice Cake with Rum Glaze Emeril Lagasse
Indulge in the warm, aromatic flavors of this Honey Spice Cake with Rum Glaze, a classic creation by Emeril Lagasse that's perfect for any occasion. This moist and tender cake is infused with a harmonious blend of spices like cinnamon, nutmeg, and ginger, balanced beautifully by the natural sweetness of honey. The real showstopper, however, is the luscious rum glaze—delicately draping over the cake to elevate every bite with its boozy, sugary finish. Ideal for holiday gatherings or cozy evenings, this easy-to-make dessert offers a symphony of flavors that will captivate your taste buds. With simple ingredients, effortless preparation, and an irresistibly spiced aroma, this cake promises to be your new go-to treat for entertaining or self-indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Honey
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 1 cup Powdered sugar
- 3 tablespoons Rum
- 1 tablespoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line the bottom with parchment paper.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the honey until combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
To make the rum glaze, whisk together the powdered sugar, rum, and 1 tablespoon of milk in a small bowl. Adjust the consistency if needed by adding more milk, 1 teaspoon at a time.
Once the cake has cooled, drizzle the rum glaze over the top, letting it drip down the sides. Allow the glaze to set before serving.
Slice and enjoy your Honey Spice Cake with Rum Glaze!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 385 mg | 17% | |
| Total Carbohydrate | 81.1 g | 30% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 57.0 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
