Ingredientes para Honey Spice Cake With Rum Glaze Emeril Lagasse
- 2 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1/2 cup Honey
- 3/4 cup Granulated Sugar
- 4 large Egg Yolks
- 1/2 cup Plain Yogurt
- 4 large Egg Whites
- 1 cup Powdered Sugar
- 2 tablespoons Dark Rum
- 1 teaspoon Milk (if needed)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Honey Spice Cake With Rum Glaze Emeril Lagasse? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Honey Spice Cake With Rum Glaze Emeril Lagasse
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan or a fluted tube/bundt pan.
- In a large bowl, whisk together cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt. Sift twice for a light and airy texture.
- In a separate large bowl, cream together softened butter and 1/2 cup of sugar using an electric mixer until light and fluffy (about 2-4 minutes).
- Beat in egg yolks one at a time, mixing well after each addition.
- Gradually add the dry ingredients and yogurt to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined, scraping down the sides of the bowl as needed.
- In a clean, dry bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating on high speed until stiff, glossy peaks form.
- Gently fold the whipped egg whites into the batter until just combined. Be careful not to deflate the egg whites.
- Pour the batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the rum glaze: In a small bowl, whisk together powdered sugar and rum until smooth. Add a teaspoon of milk at a time if the glaze is too thick.
- Once the cake is completely cool, drizzle the rum glaze evenly over the top, allowing it to drip down the sides.
- Let the glaze set before serving and enjoying your delicious Honey Spice Cake!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
111g
Fat
30g
Carbs
14g
