Rum Gingerbread Cake

 

This is one of the most easiest cakes to create this season and best if made ahead of time. Gingerbreads need little mixing and require a slow oven temperature as they burn very readily. Gingerbread may vary by adding raisins, nuts, peel, coconut, chopped dates, cherries or candied ginger or melted unsweetened chocolate to the batter. This gingerbread cake is a bit on the traditional side with its delicately spiced and molasses flavour; however by adding a not so traditional ingredient, such as rum, subtly heightens its rich warm flavour and gives a nice twist to gingerbread cake. If rum doesn't appeal trying adding brandy for a more subtly sweet taste.  

  

Rum Gingerbread Cake

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1/2 cup butter, softened

1 cup packed brown sugar

2 tablespoons good quality Rum

1/2 cup molasses

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ground ginger

1 teaspoon baking powder

2 cups unbleached all purpose flour

2/3 cup hot water

1 teaspoon soda

Preheat the oven to 325ºF. Grease and flour a square baking tin and line the bottom with baking parchment paper.

In a large bowl, cream together the butter and sugar. Add the rum, molasses, salt, nutmeg and cinnamon. 

In a small bowl place the one level teaspoon of baking soda carefully pour the hot water over it and add to the butter mixture. 

Sift together the flour, baking powder and ground ginger into a medium bowl. Add the flour mixture to the butter mixture and add the eggs, well beaten. Beat well. 

Spoon the mixture into the prepared baking tin and bake in the preheated oven for about 30 to 40 minutes or until the middle springs back when gently touched by your fingers. Allow to cool in the tin on a wire rack. May be served as is or with lashings of custard, whipped cream, chocolate sauce, caramel sauce, sweet brown butter sauce or served with a light dusting of icing sugar as pictured.