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Ginger and Rum Cake with Vanilla-Lime Glaze

  • Preparation Time20 mins
  • Cooking Time45 mins
  • DifficultyEasy
50g unsalted butter
80g Light Muscavado sugar
100g black treacle
75g golden syrup
50ml dark rum (used Mauritian rum infused with Ndali Vanilla pod)
50g preserved stem ginger, finely chopped, plus a little of its syrup
1 egg, lightly beaten
150g self-raising flour
1 tsp ground allspice
1 pinch salt

For the vanilla-lime glaze

Icing sugar

Preheat the oven to 180C/350F/gas mark 4. Grease a loaf tin, round baking tin and line with baking parchment. Lightly grease the paper.

Put the butter, sugar, treacle and syrup into a medium saucepan and heat gently until melted and combined. Leave to cool a little, then stir in the rum and chopped ginger, followed by the egg.

Sift together the flour, allspice, ginger and salt, then add to the pan. Stir until smooth. Pour into the lined tin and bake for 40-45 minutes, until a skewer inserted into the middle comes out clean. Leave to cool in the tin.

Once cool,mix all the glaze ingredients together till a smooth consistency, pour some glaze over the top of the cake for extra, delicious stickiness.


Recipe courtesy of Yummy Choo Eats

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