Recipe

Honey Cardamom Rum Cake

Servings: 12
Prep Time: 20
Cook Time: 1 hour 15 minutes

Ingredients:

For the Cake:
● 3 cups all-purpose flour (360 g / 12.7 oz)
● 1/2 tsp baking powder (2 g / 0.07 oz)
● 1/2 tsp baking soda (2.5 g / 0.09 oz)
● 1/2 tsp salt (3 g / 0.11 oz)
● 1 1/2 tsp ground cardamom (3 g / 0.11 oz)
● 1 cup unsalted butter, room temperature (227 g / 8 oz)
● 2 3/4 cups granulated sugar (550 g / 19.4 oz)
● 6 large eggs (300 g / 10.6 oz total, approx. 50 g / 1.76 oz each)
● 1 cup sour cream, room temperature (240 g / 8.5 oz)
● 1/4 cup Myers’s Dark Rum (60 ml / 2 oz)
● Zest of 2 limes (approx. 2 tbsp / 10 g / 0.35 oz)
● 1 tsp vanilla extract (5 ml / 0.17 oz)

For the Rum Sauce:
● 1/2 cup Myers’s Dark Rum
● 1/4 cup honey
● 2 tbsp unsalted butter
● 1/4 cup brown sugar, packed
● Pinch of salt

Instructions:

1. Preheat and Prep:
Preheat the oven to 325oF, position a rack in the center. Grease a 10-cup bundt
pan with butter, working it into any grooves. Dust the pan with flour, shaking
the pan around to coat, and then tap out the excess flour (you can still use it
for baking!).

2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt,
and cardamom. Set aside.

3. Cream Butter and Sugar:
In a large mixing bowl, beat the butter and sugar on medium-high speed until
light and fluffy, about 3-4 minutes.

4. Add Eggs:
Add the eggs one at a time, beating well after each addition.

5. Mix in the Wet Ingredients:
Mix in the sour cream, rum, lime zest, and vanilla extract until just combined.

6. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the bowl, mixing on low speed until just
combined. Avoid overmixing.

7. Bake:
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 1
hour to 1 hour and 15 minutes, or until a toothpick inserted in the center comes
out clean.

8. Cool the Cake:
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool
completely.

9. Make the Honey-Rum Glaze:
In a small saucepan, combine the rum, honey, butter, and brown sugar.
Place the saucepan over medium heat and stir until the sugar dissolves and
the butter melts completely. Bring the mixture to a gentle simmer and let it
cook for 5-7 minutes, stirring occasionally, until it thickens slightly. Avoid letting
it boil vigorously. Remove the saucepan from heat and stir in a pinch of salt.
Allow the glaze to cool for a few minutes to thicken.

10. Glaze the Cake:
Use a toothpick to poke holes all over the top of the cake, to let the rum sauce
soak in. Drizzle or brush the glaze over the slightly warm cake and garnish with
lime zest.