Parisian Honey Rum Cake

In Paris, honey rum cake shows up in all sorts of presentations. One bistro serves it with a whole bottle of rum on the side, so you pour on as much as you like. Another fills the cake with jelly, the way you would a jelly donut. My own favorite version sits on a soft puddle of custard, the cake moist and fragrant on top. However it arrives at the table, Parisian honey rum cake is a treat for anyone who loves dessert. For me, it takes me back in time. It is a very old-school thing to serve around the holidays.

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This one is a project cake, the kind you start the night before and finish the next afternoon, and it is worth every step. Below you will find the story of the cake, how to make it start to finish, and a few ways to make it your own.

What Is Rum Cake?

Rum cake is a dessert with deep Caribbean roots that has traveled far beyond the islands. It is known for a rich, moist crumb and the warm, round flavor of dark rum, balanced by the sweetness of honey and sugar and the tenderness of butter. Whether you love a boozy dessert or just want to bake something a little out of the ordinary, this cake tends to make an impression. In the sections that follow, we will walk through where it comes from, what goes into it, and how to bake it well.

A Short History of Caribbean Rum Cake

The story of Caribbean rum cake traces back to early settlers who arrived in the islands carrying recipes from home. Among them was steamed pudding, a fussy dish that had been popular in the United Kingdom since before the 16th century. Working with what grew around them, those settlers folded local rum into the old pudding tradition, and rum cake was born. It remains a beloved dessert across the Caribbean, and it has spread around the world, including to Paris, where bakers serve it in their own inventive ways.

Move Over, Fruitcake

These days this is an old-school recipe, the kind a friend’s grandmother used to make at Christmas. It comes around every year in one form or another, and I always spot it in the Italian markets at holiday time. We have replaced most of the refined sugar with honey to make this version our own, and baking with honey gives the cake a lovely, moist crumb.

You can bake this in a traditional bundt pan, a bread pan, a muffin tin, or a multi-mini bundt pan for a batch of little cakes. Serve it with whipped cream, ice cream, fresh berries, or dried fruit with a bit of honey drizzled over the top.

Ingredients and Equipment

This is a true brioche baba au rhum: a rich, tender yeast cake soaked in a warm honey rum syrup. It bakes up light and buttery, then drinks in the syrup for that signature moist, boozy character. Here is what you will need for the brioche cake:

• 3 cups (375 g) all-purpose flour
• 1 tablespoon instant or active dry yeast
• 1/2 cup lukewarm water
• 3 large eggs, at room temperature
• 2 large egg yolks
• 3/4 cup (170 g) unsalted butter, softened
• 1 tablespoon honey
• 1/2 tablespoon sugar
• 1 teaspoon salt

You will also need this equipment:

• A stand mixer with a dough hook
• A 10-inch bundt or savarin pan
• A saucepan
• A pastry brush or spoon
• A wire rack

Each part earns its place. The yeast and the long mix build the brioche’s springy, tender structure, the butter and egg yolks make it rich, and the honey rum syrup is what carries flavor and moisture into every bite.

Spice Up This Honey Rum Cake

Parisian honey rum cake is lovely on its own, but it also welcomes a little improvising. Play with it and make it yours. A few ideas:

1. Add chopped apples, the way we do in our apple cake and apple spice cake, for a fruity twist.
2. Fold in a handful of chocolate chips to make it even richer.
3. Swap the raisins or cherries for a different dried fruit, like apricots or cranberries. If you love cranberries, you will love our Cranberry Honey.
4. Use our honey strawberry jam to fill the center for a surprise inside.
5. Tuck finely chopped candied nuts into the middle for a bit of crunch..

How to Make Honey Rum Cake

1. Make the dough. In a stand mixer fitted with a dough hook, dissolve the yeast in the lukewarm water with the honey. Add the flour, whole eggs, egg yolks, the 1/2 tablespoon of sugar, and the salt. Mix on low until combined, then raise to medium until the dough is smooth.
2. Add the butter. With the mixer on medium-high, add the softened butter a piece at a time, mixing until the dough pulls away from the sides of the bowl, about 10 minutes.
3. Let it rise. Cover the bowl with a damp cloth and let the dough rise at room temperature until doubled, about 1 1/2 to 2 hours.
4. Shape and rise again. Generously grease a 10-inch bundt or savarin pan. Deflate the dough, press it evenly into the pan to form a ring, and let it rise about 1 hour.
5. Bake. Preheat the oven to 350°F (175°C) and bake for 25 to 30 minutes, until golden brown. Let the cake cool completely.
6. Make the honey rum syrup. In a saucepan, combine the water, granulated sugar, and honey, and simmer until the syrup lightly coats the back of a spoon, about 8 to 10 minutes. Remove from the heat and stir in the vanilla and rum.
7. Soak the cake. Spoon or brush the warm syrup over the cooled cake, going back over it again and again until the cake stops drinking in the liquid.
8. Serve with a garnish and an artisan tea of your choice.

Parisian honey rum cake is a classic that has earned its place at the table. Its rich, moist texture, the sweetness of honey, and the warmth of spiced rum make it a fitting treat for almost any occasion. Served with custard, with jam, or on its own, it is the kind of dessert people remember. Next time you are in Paris, order a slice (or two) and see for yourself.

This honey rum cake recipe is adapted from The Vegetarian Bistro cookbook by Marlena Spieler.

The Honey Rum Syrup

The soak is what carries a baba from good to unforgettable. It is a warm honey-and-rum syrup, brushed and spooned over the cooled cake again and again until every bit is absorbed. Here is what goes into it:

• 1 cup water
• 1/3 cup granulated sugar
• 1/2 cup Bee Inspired Honey
• 1/2 to 3/4 cup dark rum
• 1 teaspoon vanilla extract

Simmer the water, sugar, and honey together until the syrup lightly coats the back of a spoon, then stir in the vanilla and rum off the heat. Reducing it this way keeps the soak thick and glossy with less sugar, and soaking the cake while the syrup is still warm is what gives the baba its moist, unmistakable finish.

Storing and Freezing Rum Cake

Rum cake keeps at room temperature for up to 5 days. Wrap it tightly in plastic wrap or foil and keep it in an airtight container.

To freeze it, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, set it out at room temperature for several hours, and you can have a slice whenever the craving strikes.

How to Serve Honey Rum Cake

Serving this cake well is half the pleasure. A few small things make it feel like an occasion:

1. Presentation matters. Set the cake on a pretty plate or platter so the glossy glaze can show off.
2. Pair it thoughtfully. A dollop of whipped cream or a scoop of vanilla ice cream plays off the cake’s richness.
3. Mind the temperature. Let the cake come to room temperature before serving so the honey and rum flavors open up.
4. Choose a good beverage. A warm cup of artisan tea or a small glass of spiced rum rounds out the flavors nicely.
5. Slow down. Take small bites and let each one linger.
6. Share it. This cake is happiest at the center of a gathering, passed around a full table.

 

Why Bake Honey Rum Cake at Home

Baking this cake yourself is about more than the finished slice. It is a slow, satisfying project, from proofing the yeast to watching the dough double to brushing on that final glossy glaze. Dark rum and honey give the crumb a warm, comforting flavor that feels indulgent in the best way.

Making it at home also means you can make it yours: lean into the spiced rum, fold in chopped walnuts for texture, or add an extra pass of glaze for shine. And there is real pleasure in turning the cake out of the pan and watching it catch the light.

It also happens to make a thoughtful, handmade gift for friends and family. So embrace the tradition, let the kitchen smell wonderful for an afternoon, and let this honey rum cake become part of your holiday table for years to come.

More Holiday Recipes from Bee Inspired

• Holiday Entertaining with Honey
• Baked Brie with Honey and Pears
• Fruitcake Cookies
• Gingerbread Cookies
• Honey Ginger Cookies
• Apple Bourbon Ginger Cocktail
• Spiked Pumpkin Juice Cocktail
• Boozy Pumpkin Spice Latte
• Pumpkin Espresso Martini
• Vanilla Chai White Russian
• Mistletoe Margarita
• Grinch Mimosa
• Mulled Wine
• Pumpkin Spice Whipped Coffee
• Hot Toddy