Honey Spice Cake With Rum Glaze Emeril Lagasse Recipes

GIGI'S CARROT CAKE BY EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
• Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
• For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
• When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.

HONEY SPICE CAKE

Steps:

• Heat oven to 325°F.
• Grease and flour bundt pan.
• Mix hot water with instant coffee; set aside.
• In a large mixing bowl, mix honey, sugar, oil and eggs until very light and fluffy. Add all remaining ingredients including the coffee mixture; mix well.
• Spoon batter into prepared pan.
• Bake for 50 to 60 minutes or until toothpick inserted in the center of cake comes out clean.
• Cool 10 minutes.
• Remove from pan; cool completely.
• If desired, drizzled with glaze of your choice.

SPICE CAKE WITH HONEY RUM SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
• In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
• Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
• To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
• Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.

HONEY CAKE

Steps:

• For cake:
• Heat oven to 350°F with rack in middle. Generously spray pan, including center tube, with baking spray.
• Whisk together flour, baking powder and soda, salt, and spices in a large bowl.
• Whisk eggs well in another large bowl and whisk in sugar, oil, honey, coffee, and zest until well combined.
• Make a well in the center of the flour mixture and add the honey mixture, then stir with the whisk until the batter is smooth.
• Pour batter into pan (it's liquid enough to level itself in the pan), and bake in oven until springy to the touch and a cake tester comes out clean, 45 to 50 minutes.
• Let cake cool in the pan on a rack for 20 minutes.
• Loosen cake from the pan with a thin rubber spatula, then invert cake onto the rack (see Cooks' Notes) and cool completely.
• For glaze:
• Bring coconut milk and corn syrup to a simmer in a small heavy pan, stirring until combined.
• Remove pan from heat and add chocolate. Let chocolate stand 1 minute, then stir until chocolate is melted and glaze is smooth.
• Let glaze stand, stirring occasionally, until thickened slightly, but still pourable.
• Transfer cake to a cake plate and slowly pour the chocolate glaze over the top of the cake, letting it drip down the sides. If desired, let the cake stand at room temperature until glaze is set.
• Just before serving, sprinkle glaze lightly with flaky sea salt, if using.