Make and share this Honey Spice Cake With Rum Glaze - Emeril Lagasse recipe from Food.com.
Provided by Cristina Barry
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan.
- Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl. In another large bowl, beat the butter with an electric mixer on high speed until creamy.
- Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes.
- Beat in the egg yolks, 1 at a time.
- Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts.
- Beat until smooth, scraping down the sides of the bowl as necessary.
- In another large bowl, beat the egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff.
- Fold the egg whites into the batter.
- Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely.
- In a small bowl combine the powdered sugar and rum and stir to combine. Mixture should be a stiff glaze. If the glaze is too thick, thin with a bit of milk.
- Using a spoon, drizzle the glaze all over the cake in a random pattern.
- Let the cake sit until the glaze has hardened.
- Serve.
Nutrition Facts : Calories 279.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 64, Sodium 169.9, Carbohydrate 44, Fiber 0.5, Sugar 27.8, Protein 3.7
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