Honey Spice Cake With Rum Glaze - Emeril Lagasse

READY IN: 1hr 10mins
Recipe by Cristina Barry

www.foodtv.com

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.

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube or bundt pan.
  3. 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.
  4. 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.
  5. Beat in the egg yolks, 1 at a time.
  6. Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts.
  7. Beat until smooth, scraping down the sides of the bowl as necessary.
  8. In another large bowl, beat the egg whites until soft peaks form.
  9. Gradually add the remaining 1/4 cup sugar, beating on high speed, until stiff.
  10. Fold the egg whites into the batter.
  11. Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes.
  12. 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.
  13. 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.
  14. Using a spoon, drizzle the glaze all over the cake in a random pattern.
  15. Let the cake sit until the glaze has hardened.
  16. Serve.

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