Honey Spice Cake With Rum Glaze Emeril Lagasse Recipes

SPICE CAKE WITH HONEY RUM SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Grease and flour a 9-by-13-inch cake pan and set aside.
• 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.
• 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.
• 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.
• 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.

EMERIL LAGASSE'S EASTER FEAST SPICED HONEY AND LEMON BAKED HAM

Steps:

• Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top.
• Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack.
• Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top.
• Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned.
• Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches.
• Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.

HONEY SPICE CAKE WITH RUM GLAZE - EMERIL LAGASSE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 1 (9-inch) tube pan or 1 (8 to 10-cup) 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.