I am very lucky because my parents have a villa in Fuerteventura which means I can pop over there for some sun. It seems customary to offer shots of honey rum at the end of a meal.
Although this isn’t in all restaurants, it seems to happen more often than not following an evening meal. There seem to be endless different brands and each restaurant appears to have their favourite – some are definitely better than others!
When my family were out there over New Year, we hunted down one of our favourite bottles. My Mum and boyfriend started then having a few shots before we went out for an evening meal! 4
Before you panic, it has a lower alcohol percentage than other spirits at around 20%. I say shots, but really my Mum was sipping it which was far safer for her.
I was also lucky enough to go out to Fuerteventura for my Hen Do in February with some of my closest friends. Honey rum obviously played quite a large part with us losing track of just how many shots we were having.
The difference with honey rum to other liqueurs is that honey rum actually tastes nice so is enjoyable which is more than can be said about other liqueurs!
Honey rum has some great memories for me so I wanted to make a cake that incorporated the delicious drink. The first thing that came to mind was a honey rum drizzle cake where I could add the honey rum to both the cake and the glaze.
The cake turned out just how I wanted with the flavour of the honey rum but without there being an overpowering taste of alcohol.
If you’re not heading to the Canary Islands anytime soon and still want to make this cake; you can buy honey rum online and it isn’t too expensive.
For the cake
250g caster sugar
4 large eggs
250g self raising flour
100ml honey rum
- Preheat the oven to 170ºC and line a 1kg loaf tin
- Cream together the sugar and the butter until pale and fluffy. Add the eggs and beat on a high speed
- Add the flour and mix before adding the honey rum and mixing again until just combined
- Pour the mix into the prepared tin and smooth the top slightly
- Bake in the oven for 45- 50 mins or until a cocktail stick comes out clean. If the top is getting a little too brown, cover it loosely with foil
- Allow the cake to cool slightly in the tin before turning out and allowing to cool completely on a wire rack
For the icing
3-4 tbsp honey rum
100g icing sugar
- Mix the icing sugar and rum together until smooth
- Drizzle all of the cooled cake