Ginger Cake with Rum Sauce
Ginger is a flavour strongly associated with cookies that sometimes it is forgotten for cake. In this ginger cake recipe, enjoy ginger to the max – with ground, fresh and crystallized ginger all packing a punch in the batter.
Very Gingery Ginger Cake
Ingredients
| 3 cups | all purpose flour |
| 1 Tbsp | cinnamon |
| 2 tsp | baking soda |
| 1 tsp | ground cloves |
| 1 tsp | ground ginger |
| 1 tsp | salt |
| 1 1/2 cup | white sugar |
| 1 cup | canola oil |
| 1 cup | black strap molasses |
| 2 | eggs |
| 1/2 cup | water |
| 2 Tbsp | minced ginger root |
| 1/2 cup | fine dice crystallized ginger |
Directions
- Butter and flour a 10 inch Bundt pan and set aside.
- In bowl, whisk together flour, cinnamon, baking soda, cloves, ground ginger and salt.
- In a large bowl, whisk together sugar, oil, molasses, eggs, water and ginger-root.
- Stir in the flour mixture into the molasses mixture one third at a time.
- Stir in crystallized ginger.
- Pour into prepared pan.
- Bake in the centre of 350ºF (180ºC) oven for about 1 hour or until cake tester inserted comes out clean.
- Let cool on rack for 30 minutes.
- Remove from pan; let cool completely on rack.
Rum Sauce
| 2/3 cup | brown sugar |
| 1/3 cup | whipping cream |
| 1/4 cup | butter |
| 1 tsp | vanilla |
| 1/4 cup | black strap rum like Ironworks Bluenose Rum |
Directions
- In a small sauce pan bring the brown sugar, whipping cream and butter to a boil and keep it at a boil for three minutes.
- Remove from heat and stir in the rum and vanilla.
- Cool slightly and pour over warm cake
Recipe provided by: Kitchen Door Catering