1 cup butter, softened
1 cup white sugar
2 teaspoons vanilla extract
2 eggs, beaten
1 cup milk
2 teaspoons honey
1 cup granulated sugar
1/2 cup butter
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons rum
1 teaspoon ground nutmeg
1 teaspoon lemon zest
1 cup chopped walnuts
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 springform pan pan or pan larger than 9x5 inch.
In a large mixing bowl, cream together the butter, white sugar, and vanilla until smooth; beat in the eggs until blended. Stir the milk, honey, honey and sugar into the creamed mixture alternately with the flour, baking powder, salt, and rum. Make a well in the center of the flour mixture, pour half of the batter into the creamed batter mixture, then blend the remaining 2/3 cup batter into the creamed batter. Pour mixture through the lined springform pan onto the prepared pan.
Bake in preheated oven for 40 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean.
Cool in pan on wire rack for 15 minutes before cutting into squares. Frost to the pointed side of the pan, leaving a 1 inch border.