Rum and Ginger Cake

This rum and ginger cake is deliciously warming and perfect for the colder months. This is a very strongly spiced cake where the black pepper and ginger linger. With the sweetness of the rum syrup, you get something that is perfect with a cup of coffee. 

We kept it nice and simple in appearance this time as we were serving the rum and ginger cake as a coffee morning treat. But you could pretty it up by decorating the cake with a drizzle of simple icing.

Of course, this cake would go perfectly with a home hot chocolate station.

The combination of ginger, cinnamon and black pepper warms the tongue and the belly! So it is the ideal cake for autumn-winter festivities such as sitting around the campfire or taking a cold snowy hike. In fact, this cake could be perfect for enjoying at a higher altitude as it has such a strong flavour. We all know that altitude can dull the tastebuds!

If you prefer a slightly milder cake then do reduce the pepper by half as that is where the heat is. 

Likewise, adjust the quantity of rum depending on how boozy or mild you want the rum flavour to be. The syrup itself lends lovely moisture to the cake.

To make the rum and ginger cake:

1. Melt the butter and golden syrup in a small saucepan over low heat until melted. Alternatively melt in a non-metal bowl in the microwave in 30 second increments, stirring until melted. Set aside to cool.

2. Prep a 9-inch round springform tin by lining it with baking paper and greasing with butter. Preheat the oven to 170C (fan) / 190C / 375F / Gas Mark 5.

3. In a large mixing bowl sift together the flour, bicarbonate of soda, ginger, cinnamon, and pepper.

4. Stir the sugar and salt into the bowl of flour mixture followed by the milk and eggs. Whisk until smooth.

5. Slowly add the cooled butter syrup mixture a quarter at a time. Stirring until combined after each addition.

6. Gently stir in the finely chopped glacé ginger.

7. Pour the mixture into the baking tin and bake in the oven for 40-45 minutes until golden in colour and springy to touch. Allow the cake to cool in the tin for at least 15 minutes before making the syrup.

8. In a saucepan bring the syrup ingredients to a simmer for about 3 to 5 minutes, stirring occasionally.

9. Prick the cake all over with a fine skewer and pour the syrup over the cake. Smooth over with a pastry brush or spatula for even distribution.

10. Once the cake is cool, remove it from the tin and serve.

RUM AND GINGER CAKE (8-12 SERVINGS)

INGREDIENTS

• 125g Unsalted Butter
• 175g Golden Syrup
• 300g Plain Flour
• 2 tsp Bicarbonate of Soda
• 3 tsp Ground Ginger
• 3 tsp Ground Cinnamon
• 2 tsp Ground Black Pepper
• 200g Caster Sugar
• 1 generous pinch of Salt
• 240ml Milk
• 2 Medium Eggs, lightly beaten
• 100g Glacé Ginger, finely chopped (optional)

for the syrup

• 150g Caster Sugar
• 75ml Water
• 75ml Rum
• 1 tsp Ground Ginger

METHOD

1. Melt the butter and golden syrup in a small saucepan over low heat until melted. Alternatively melt in a non-metal bowl in the microwave in 30 second increments, stirring until melted. Set aside to cool.
2. Prep a 9-inch round springform tin by lining it with baking paper and greasing with butter. Preheat the oven to 170C (fan) / 190C / 375F / Gas Mark 5.
3. In a large mixing bowl sift together the flour, bicarbonate of soda, ginger, cinnamon, and pepper.
4. Stir the sugar and salt into the bowl of flour mixture followed by the milk and eggs. Whisk until smooth.
5. Slowly add the cooled butter syrup mixture a quarter at a time. Stirring until combined after each addition.
6. Gently stir in the finely chopped glacé ginger.
7. Pour the mixture into the baking tin and bake in the oven for 40-45 minutes until golden in colour and springy to touch. Allow the cake to cool in the tin for at least 15 minutes before making the syrup.
8. In a saucepan bring the syrup ingredients to a simmer for about 3 to 5 minutes, stirring occasionally.
9. Prick the cake all over with a fine skewer and pour the syrup over the cake. Smooth over with a pastry brush or spatula for even distribution.
10. Once the cake is cool, remove it from the tin and serve.

 

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