Honey chocolate rum cake

I never used to like rum, and I certainly never used to drink it. Then the Hungry Dad went through a rum phase – which has now progressed to an obsession with whisky – and I was corrupted.

And it turns out that rum and cake is a wonderful marriage. I love baking with booze but chocolate and rum are just destined to be together.

Add honey to the mix, like in this easy honey chocolate rum cake recipe, and the flavours just sing.

This recipe is from Margaret Fulton’s simply-titled Baking, which I realllly need to return to the library! I upped the rum, deleted the sherry and salt, and reduced the sugar.

When I say easy, I mean it. There is no technical knowledge required and ingredients are easy to come by. Even if you’re not a baker give this a go, and you will be thrilled at how such a simple recipe can taste so good.

GATHER:

185 grams butter, diced, at room temperature

¾ cup brown sugar

2 eggs

1/3 cup honey

1/3 cup rum – I used a spiced rum

½ teaspoon vanilla

2 tablespoons cocoa powder

1 ¾ cups self-raising powder

LET’S GET TO IT:

Preheat oven to 180C and grease and line a 22m round cake tin.

Place butter, sugar and honey in bowl of electric mixer and beat until light and fluffy.

Scrape down sides and add eggs, one at a time, beating well between each addition, then mix in rum and vanilla.

Fold in flour and cocoa and beat until just combined.

Using a spatula scrape into tin and bake for 40-ish minutes / until a skewer comes out clean.

Leave on bench to cool for 10 minutes before turning out onto wire rack.

When completely cold cut cake in half horizontally then fill with whipped cream. I also dressed the top of mine with whipped cream and freshly grated dark chocolate but sifted icing sugar would work just as well.

Tags: alcohol, baking, cake, chocolate, dessert, from scratch, honey, recipe, rum