Rum Soaked Honey Pound Cake Recipes

RUM-SOAKED HONEY POUND CAKE

Steps:

• Preheat your oven to 325 degrees F. Generously grease a bundt pan with miracle pan release (equal parts flour, vegetable oil & shortening whisked together until smooth).
• In a large bowl, beat together the butter and sugar until fluffy, about 2 minutes. Add the honey and beat together for 1 more minute.
• Add the eggs one at a time, beating until just combined after each addition. Beat in the vanilla.
• In a medium bowl, mix together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
• Pour the batter evenly around your prepared bundt pan. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. (The center is halfway between the outer edge of the pan and the flute in the middle.)
• Remove from the oven and place on a wire rack to cool.
• When the cake is about 10 minutes from being done, start your glaze.
• In a medium saucepan over medium heat, melt the butter, and then add the sugar, water, rum, and vanilla. Whisk until combined.
• Cook, stirring occasionally until the sugar is dissolved and all the ingredients have melted together. Reduce the heat to medium-low and stir occasionally to prevent the glaze from forming a skin.
• Once the cake is out of the oven, pour half of the glaze over the top of the cake (This will become the bottom of your cake later.)
• Allow the cake to cool to room temperature. (Turn off the heat for your glaze while the cake cools.) Once the cake has cooled completely, place a serving plate over the pan (bottom of the plate facing up). Invert the whole thing so the cake comes out of the pan right onto the plate.
• Once the cake is out of the pan, reheat the glaze until it is smooth again. Pour the remaining glaze all over the top of the cake and allow it to soak in. Serve immediately.
• Store leftovers in an airtight container for 2-3 days.