Description
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Ingredients
- Cake Flour
- Baking Powder
- Baking Soda
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- Salt
- Unsalted Butter
- Honey
- Sugar
- Egg Yolks
- Plain Yogurt
- Egg Whites
- Powdered Sugar
- Rum
Instructions
- Preheat the oven to 350 degrees f
- Grease and flour 1 tube pan or 1 fluted tube or bundt pan
- Sift the cake flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt together, then sift again into a large bowl
- In another large bowl, beat the butter with an electric mixer on high speed until creamy
- Gradually add the honey and 1 / 4 cup of the sugar to the butter and beat on high speed until well mixed, 2 to 4 minutes
- Beat in the egg yolks, 1 at a time
- Beat on low and add the flour mixture in 3 parts, alternating with the yogurt in 2 parts
- Beat until smooth, scraping down the sides of the bowl as necessary
- In another large bowl, beat the egg whites until soft peaks form
- Gradually add the remaining 1 / 4 cup sugar, beating on high speed, until stiff
- Fold the egg whites into the batter
- Pour the batter into the prepared pan and bake until a tester comes out clean, 45 to 55 minutes
- Let the cake cool in the pan on a wire rack for 10 minutes and then invert the cake onto the rack and allow to cool completely
- In a small bowl combine the powdered sugar and rum and stir to combine
- Mixture should be a stiff glaze
- If the glaze is too thick, thin with a bit of milk
- Using a spoon, drizzle the glaze all over the cake in a random pattern
- Let the cake sit until the glaze has hardened
- Serve