Valentines Day is approaching, as the media keeps on relentlessly reminding me. I’ve also been told that my husband can apparently only prove his love by showering me with gifts of flowers, perfumes, sparkly stones and other mostly-useless objects.
But we are an odd couple, we are. In the 15 years or so that we’ve been together not once has my husband sent me flowers, or given me sparkly stones. And I’m fine with that.
Instead we’ll share a cherry, honey and rum cake.
As a matter of fact, I think I would be incredibly cross if my husband had, according to some tradition made up by a diamond corporation, shelled out a month of his salary on a diamond ring. As it is, neither of us wears a wedding ring, and we don’t feel any less married because of it.
Now, don’t get me wrong. What works for us might not work for every couple, I know we are all not the same, thank goodness. I am just tired of seeing how what could be a nice little day has been hijacked into yet another day to kneel at the altar of the gods of consumerism.
“If you loved me you would spend a lot of money on things that I don’t actually need!”. Yeah, thank you people on TV.
I developed this cherry, honey and rum cake recipe and made some of the pictures for a client, in the end they did not use all the pictures so I decided to share them with you. If you’re looking for a super-simple dessert for your Valentines dinner then this one is it. It requires no fancy kitchen equipment, not even a mixer. It is very fast to make and has a nice combination of flavors.
It sure tastes better than a diamond.
Cherry, honey and rum cake, a very simple dessert perfect to end your Valentine dinner. Once you try it you will be coming back for more.
- 1.5 cups of flour
- 2 doz cherries
- 1/4 cup of brown sugar
- 2 tablespoons of powdered sugar (caster)
- 1/4 cup of dark honey
- 1/4 cup of rum
- 1/3 cup of milk
- 1/4 cup of neutrally-flavored oil (corn, soy or peanut)
- 1/2 teaspoon of baking powder
- 1 teaspoon of ginger powder
- 1 large egg
- Preheat oven to 300 ºF (150 ºC).
- Pit and halve 18 cherries. Reserve.
- Place the brown sugar in a mixing bowl.
- Add ginger, flour, oil, milk, egg and baking powder.
- Whisk until you have a smooth batter.
- Add the halved cherries and mix with a spatula.
- Pour into mini-bundt cake or small heart-shaped cake molds.
- Bake for 15 minutes or until you insert a skewer or knife in the middle and it comes out clean.
- Cut the little bump on the top of the cakes so it sits flat when turned upside down.
- Mix the rum and honey and pour over the cakes. Let them rest for an hour.
- Garnish with the remaining cherries and sprinkle with the powdered sugar.
If you don't have, or don't care for cherries, you can use blond raisins instead. I also found that pineapple work wonderfully here too. You will need about a cup of pineapple cut into small cubes.