Honey Spice Cake With Rum Glaze – An Emeril Lagasse Classic

The scent of warm spices – ginger, cinnamon, and clove – baking in the oven has always been my olfactory time machine, instantly transporting me back to my grandmother’s kitchen during the holidays. She wasn’t much of a baker, preferring savory dishes, but her one signature dessert was a honey cake, rich and fragrant, that she’d adorn with a simple powdered sugar glaze. It wasn’t exactly this Emeril Lagasse recipe, but the familiar warmth of the spices and the comforting sweetness of honey evoke that same feeling of home. It’s a cake that begs to be shared, a sweet centerpiece for a gathering of friends and family.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45-55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 16
• Yield: 1 cake
• Dietary Type: Not specified

Ingredients

• 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, softened
• 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

For the Rum Glaze:

• 1 1/4 cups sifted powdered sugar
• 1 1/2 tablespoons rum (dark or light, your preference)
  Note: A bit of milk may be needed to thin the glaze if it’s too thick.

Equipment Needed

• Electric mixer (stand or hand-held)
• Large bowls
• Sifter
• Rubber spatula
• 1 (9-inch) tube pan or 1 (8 to 10-cup) fluted tube pan or bundt pan
• Wire rack
• Small bowl

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). This ensures the cake bakes evenly.
2. Grease and flour a 9-inch tube pan or an 8 to 10-cup fluted tube or bundt pan. This is crucial for easy release after baking. Use a cooking spray with flour or grease with shortening and dust with flour, tapping out any excess.
3. Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together. Then, sift again into a large bowl. This double sifting aerates the dry ingredients, resulting in a lighter, more tender cake.
4. In another large bowl, beat the butter with an electric mixer on high speed until creamy. This incorporates air and creates a smooth base for the batter.
5. Gradually add the honey and 1/4 cup of the sugar to the butter and beat on high speed until well mixed, about 2 to 4 minutes. The mixture should be light and fluffy. Don’t rush this step, as it’s important for the cake’s texture.
6. Beat in the egg yolks, one at a time. Make sure each yolk is fully incorporated before adding the next.
7. Beat on low speed and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts. Begin and end with the flour mixture. This prevents the gluten in the flour from developing too much, which could result in a tough cake. Ensure you scrape down the sides of the bowl as needed to get everything evenly incorporated.
8. Beat until smooth, scraping down the sides of the bowl as necessary. Avoid overmixing at this stage, as it can toughen the cake.
9. In another large bowl, beat the egg whites until soft peaks form. This is best done with a clean, dry bowl and beaters.
10. Gradually add the remaining 1/4 cup of sugar, beating on high speed, until stiff peaks form. The egg whites should be glossy and hold their shape. Be careful not to overwhip.
11. Fold the egg whites into the batter. This should be done gently, using a rubber spatula. Cut down through the center of the batter, scrape along the bottom of the bowl, and fold the batter over the egg whites. Rotate the bowl and repeat until the egg whites are just incorporated. Avoid overmixing, as this will deflate the egg whites and result in a dense cake.
12. Pour the batter into the prepared pan. Spread the batter evenly.
13. Bake until a tester (toothpick or skewer) inserted into the center comes out clean, 45 to 55 minutes. Check for doneness around 45 minutes, as baking times can vary depending on your oven. If the cake is browning too quickly, tent it loosely with aluminum foil.
14. Let the cake cool in the pan on a wire rack for 10 minutes. This allows the cake to set slightly and makes it easier to remove from the pan.
15. Invert the cake onto the rack and allow to cool completely. Cooling the cake completely prevents it from breaking when you glaze it.
16. In a small bowl combine the powdered sugar and rum and stir to combine. The mixture should be a stiff glaze.
17. If the glaze is too thick, thin with a bit of milk. Add the milk a teaspoon at a time until you reach the desired consistency.
18. Using a spoon, drizzle the glaze all over the cake in a random pattern. The beauty of this glaze is that it doesn’t need to be perfect.
19. Let the cake sit until the glaze has hardened. This usually takes about 30 minutes.
20. Serve and enjoy!

Expert Tips & Tricks

• Room temperature ingredients: Ensure your butter, yogurt, and eggs are at room temperature for optimal emulsification, creating a smoother, more even batter.
• Weighing flour: For even more accurate results, consider weighing your flour instead of measuring by volume. This ensures consistency in your baking.
• Spice blend adjustment: Adjust the spice amounts to your liking. If you prefer a stronger spice flavor, increase the amounts of ginger, cinnamon, and cloves by 1/4 teaspoon each.
• Citrus zest: Add the zest of one orange or lemon to the batter for a bright, complementary flavor.
• Make-ahead glaze: The rum glaze can be made ahead of time and stored in an airtight container at room temperature. If it thickens, simply add a teaspoon of milk to thin it out.

Serving & Storage Suggestions

Serve the Honey Spice Cake at room temperature. It pairs beautifully with a cup of hot coffee or tea. For a more decadent dessert, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving. A quick zap in the microwave is also perfectly acceptable if you just want a warm slice.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	279.1 kcal	N/A
Calories from Fat	91 g	33%
Total Fat	10.1 g	15%
Saturated Fat	6.1 g	30%
Cholesterol	64 mg	21%
Sodium	169.9 mg	7%
Total Carbohydrate	44 g	14%
Dietary Fiber	0.5 g	1%
Sugars	27.8 g	N/A
Protein	3.7 g	7%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Gluten-free: Substitute the cake flour with a gluten-free all-purpose baking flour blend. Be sure to check the label to ensure it contains xanthan gum or add 1/2 teaspoon of xanthan gum for every cup of gluten-free flour.
• Dairy-free: Replace the butter with a vegan butter alternative. Substitute the plain yogurt with a dairy-free yogurt alternative, such as soy or coconut yogurt.
• Nutty addition: Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.
• Spice it up: Add a pinch of cayenne pepper to the batter for a subtle kick.
• Bourbon glaze: Substitute the rum in the glaze with bourbon for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of cake flour?
A: While you can, cake flour has a lower protein content, resulting in a more tender cake. If using all-purpose flour, reduce the amount by 2 tablespoons per cup.

Q: My cake is sinking in the middle. What did I do wrong?
A: Overmixing the batter after adding the flour or opening the oven door too early can cause the cake to sink. Make sure to gently fold in the egg whites and avoid opening the oven until the cake is mostly set.

Q: How do I prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the pan. You can also use a baking spray that contains flour.

Q: Can I make this cake without alcohol?
A: Yes, you can substitute the rum in the glaze with milk, vanilla extract, or rum extract.

Q: How long will this cake last?
A: Stored properly, the cake will last for up to 3 days at room temperature or up to 5 days in the refrigerator.

Final Thoughts

This Honey Spice Cake with Rum Glaze is a delightful treat that’s sure to impress. The combination of warm spices, sweet honey, and a hint of rum creates a truly unforgettable flavor. Don’t be afraid to experiment with the variations and substitutions to make it your own. Gather your loved ones, brew a pot of coffee, and enjoy a slice of this delicious cake together. And don’t forget to share your baking adventures – I’d love to hear about your experience with this recipe!