Spice Cake With Honey Rum Sauce
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups whole-wheat flour
- 1½teaspoons baking soda
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ½teaspoon ground nutmeg
- 1teaspoon salt
- 2cups shredded, unpeeled green apples
- 2eggs
- 6tablespoons melted corn oil margarine
- ¼cup honey
- ⅔cup molasses
- 1¼cups warm water
- ¼cup honey
- 2tablespoons rum
- 2teaspoons fresh lemon juice
The Cake
The Sauce
Nutritional analysis per serving (12 servings)
260 calories; 7 grams fat; 1 gram saturated fat; 1 gram trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 27 grams sugars; 4 grams protein; 277 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
- Step 2
In a large bowl, combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Stir in the shredded apples. In a medium-size bowl, whisk together the eggs, melted margarine, honey, molasses and warm water. Pour over the dry ingredients and stir just until combined.
- Step 3
Pour the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 30 minutes. Place on a rack to cool.
- Step 4
To make the sauce, place the honey and the rum in a small saucepan over low heat. Heat just until the mixture is hot and the honey has a thin consistency. Remove from the heat and stir in the lemon juice.
- Step 5
Cut the cake, either warm or at room temperature, into squares and place on plates. Spoon some of the sauce over and around the cake and serve immediately.
Private Notes
Comments
This is a nice, old-fashioned spice cake, not too sweet, not too spicy (I would like it to be a little more spicy), and very moist. I made it GF and it subbed perfectly. The sauce was an excellent addition, and I would think whipped cream - spiced or plain - would be good, too. I used butter because I didn't have corn oil as listed and it turned out well. Only 4 stars because I'd like it to be more spicy, so next time I'll double/triple the spices.
I modified it slightly by subbing hazelnut flour for some of the wheat flour - going to slowly change the ratio and see how I like it. Also used 5tbsp of walnut oil instead of 6 tbsp margarine. Gave up trying to grate the apples and just put 3apples in my NutriBullet. Texture was fantastic, spice was heavy for me. Tasted delicious, but more like dark gingerbread instead of the honey-rum profile I was looking for. Might also have to try another with fresh ginger and go all the way gingerbread.
This is a nice, old-fashioned spice cake, not too sweet, not too spicy (I would like it to be a little more spicy), and very moist. I made it GF and it subbed perfectly. The sauce was an excellent addition, and I would think whipped cream - spiced or plain - would be good, too. I used butter because I didn't have corn oil as listed and it turned out well. Only 4 stars because I'd like it to be more spicy, so next time I'll double/triple the spices.
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