Moist, easy and delicious this Rum Soaked Honey Pound Cake is the perfect blend if flavors. And made in a bundt cake, it’s a gorgeous presentation!
What’s better than rum and honey? How about when you combine the two and make a deliciously epic cake? This cake is so moist and simple that it will keep you coming back for more bites.
If you’re looking for a fun twist on flavors then this Rum Soaked Honey Pound Cake is easy, delicious and a serious hit! Let’s make it.
Why you’ll love this cake:
- honey pound cake
- rum glaze soak
- honey vanilla glaze
- made in a bundt cake pan
- great make-ahead cake
- freezes well
Can I use honey instead of sugar in a cake?
Because there is more moisture in honey than in granulated sugar, you can’t make an exact swap of honey for sugar in a cake recipe. You’d have to do extra adjustments of the liquids in the cake.
In order to get honey flavor in this cake, we put in the cake batter, in the rom soak and also in the glaze. You’ll get the best honey flavor without compromising the cake texture.
What pan is best for a pound cake?
Pound cakes are generally baked in either loaf pans or bundt cake pans. We choose to make them in bundt cake pans most often just because they make such a gorgeous presentation.
Tips for Making Rum Soaked Honey Pound Cake
There are three parts to this cake:
- cake batter
- rum soak
- honey vanilla glaze
It may seem like a lot of steps, but this cake has amazing flavor and is worth every minute.
- Mix dry ingredients separately.
- Make sure that the butter and cream cheese are at room temperature. This will help them mix easily.
- Add the eggs one at a time and mix between each addition.
- Mix the dry into the wet until all ingredients are combined, but don’t overmix the batter.
Towards the end of the cake baking, prepare the rum soak. You want this to be ready to pour over the cake right after it comes out of the oven. You’re not looking for this to boil, but just let the sugar melt in and become syrup-like.
Honey Vanilla Glaze.
Powdered sugar glazes are one of the easiest frostings to mix. Add just one tablespoon of heavy cream (or milk) at a time until you get the consistency that you’d like. If you add it too quickly, the frosting may get too runny.
How to Store This Cake
This cake is best stored at room temperature. It is excellent the day after baking as well, so it is a great make ahead cake.
This cake freezes well too! Simply store in an airtight container and freeze for up to 2 months. When you are ready to serve it, allow it to defrost in the container before opening it to preserve the cake’s moisture.
Rum Soaked Honey Pound Cake
For the cake:
- 2 cups all-purpose flour 260 grams
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 ounces cream cheese (at room temperature)
- 3/4 cup unsalted butter (at room temperature)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 1/2 teaspoons rum
- ¼ cup honey
For the rum soak:
- ½ cup unsalted butter
- ¼ cup rum
- 1 tablespoon honey
- 1 cup sugar
For the honey vanilla glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream or whole milk
Make the cake:
- Place a rack in the center of the oven and preheat to 325 degrees Fahrenheit. Grease a 12 cup bundt cake pan with shortening and dust with flour. Shake the excess flour and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and cream cheese. Stop the mixer as needed and scrape down the bowl to make sure the butter and cream cheese are evenly incorporated. Add the granulated sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3-4 minutes.
- Stop the mixer and once again scrape down the sides of the bowl.
- Over medium/high speed, beat in eggs one at a time, making sure to incorporate after each addition. Stop the mixer and scrape down the sides of the bowl as necessary.
- Beat in rum and honey.
- Reduce the mixer speed to low, and add the dry ingredients all at once. Mix until the dry ingredients are fully incorporated.
- Spoon batter into the prepared pan and bake for 55-60 minutes, or until a skewer or cake tester inserted in the center comes out clean, or with just a few tiny crumbs.**
Make the rum soak:
- **While the cake is baking, prepare the rum soak. Melt the butter and sugar together in a small saucepan until the sugar crystals dissolve but don’t let the mixture boil. Mix in the rum and honey.
- As soon as the cake comes out of the oven, poke holes in the top of the cake with a long knife or fork. Slowly drizzle the hot rum soak over the top of the cake while it is still in the pan. It will mostly go to the outside of the cake and that’s ok because it will soak down and soak into the top of the cake.
- Once the syrup has totally soaked into the cake (give it about 5-10 minutes), invert to a wire rack to cool completely.
- Loosen the sides of the cake from the pan with a butter knife or a rubber spatula. Jiggle the pan slightly to loosen the cake.
- Turn the cake out onto a cake plate.
Make the glaze:
- As the cakes cool, prepare the glaze.
- In a small bowl, combine the confectioners’ sugar, honey, vanilla and milk. Whisk with a fork until combined. At this point you can adjust as needed, adding more confectioners’ sugar for a thicker glaze or more honey. Drizzle or pour honey vanilla glaze over cooled cakes.
- Store any remaining cake in an airtight container at room temperature.