Recipe by Cristina Barry
Top Review by enigmused
I saw this on the food network website and was really excited to make it. Unfortunately, I'm really disappointed with the results. It's just not a good recipe -- the flavor in the spice cake is lackluster at best, and the rum glaze is a little off-tasting when you consider what flavors are at work here. I don't want to give it one star because a) there are several different copies of this recipe on the website so why should Tigerlilly get the 1-star and bring down her average, and b) Emeril should really be getting the one star.
- 2 1⁄3 cups sifted cake flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter
- 2⁄3 cup clover honey
- 1⁄2 cup sugar
- 3 large egg yolks
- 3⁄4 cup plain yogurt, plus
- 2 tablespoons plain yogurt
- 4 large egg whites
- 1 1⁄4 cups sifted powdered sugar
- 1 1⁄2 tablespoons rum
Directions See How It's Made
- 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.