Ginger Cake with Rum Sauce

Very Gingery Cake- Kitchen Door

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

 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


  1. Butter and flour a 10 inch Bundt pan and set aside.
  2. In bowl, whisk together flour, cinnamon, baking soda, cloves, ground ginger and salt.
  3. In a large bowl, whisk together sugar, oil, molasses, eggs, water and ginger-root.
  4. Stir in the flour mixture into the molasses mixture one third at a time.
  5. Stir in crystallized ginger.
  6. Pour into prepared pan.
  7. Bake in the centre of 350ºF (180ºC) oven for about 1 hour or until cake tester inserted comes out clean.
  8. Let cool on rack for 30 minutes.
  9. 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


  1. 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.
  2. Remove from heat and stir in the rum and vanilla.
  3. Cool slightly and pour over warm cake

Recipe provided by: Kitchen Door Catering 

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