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Rum and Ginger Cake – Easy To Make Warming Spiced Cake Recipe

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.
Rum and Ginger Cake
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.
Ginger and Rum Cake Recipe
To make the rum and ginger cake:
Melt the butter and syrup
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.
Line and grease a round tin
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.
Sift together flour, bicarb, and spices
3. In a large mixing bowl sift together the flour, bicarbonate of soda, ginger, cinnamon, and pepper.
Stir in the sugar and salt
Add the milk and eggs
Whisk until smooth
4. Stir the sugar and salt into the bowl of flour mixture followed by the milk and eggs. Whisk until smooth.
Slowly stir in the cooled butter syrup mixture
5. Slowly add the cooled butter syrup mixture a quarter at a time. Stirring until combined after each addition.
Gently stir in finely chopped glace ginger
6. Gently stir in the finely chopped glacé ginger.
Pour into the prepared cake tin
Bake for 45 minutes
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.
Simmer the sugar, ginger, water, and rum
Simmer the sugar, ginger, water, and rum
8. In a saucepan bring the syrup ingredients to a simmer for about 3 to 5 minutes, stirring occasionally.
Prick the cake all over
Pour over the rum syrup
Smooth over with a pastry brush
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.
When cooled remove from the tin and serve
10. Once the cake is cool, remove it from the tin and serve.
Rum and Ginger Cake Recipe
Ginger Cake
Ginger and Rum Cake recipe

Quick links to information in this post

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

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.
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.
In a large mixing bowl sift together the flour, bicarbonate of soda, ginger, cinnamon, and pepper.
Stir the sugar and salt into the bowl of flour mixture followed by the milk and eggs. Whisk until smooth.
Slowly add the cooled butter syrup mixture a quarter at a time. Stirring until combined after each addition.
Gently stir in the finely chopped glacé ginger.
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.
In a saucepan bring the syrup ingredients to a simmer for about 3 to 5 minutes, stirring occasionally.
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.
Once the cake is cool, remove it from the tin and serve.

Prep Time
25 minutes

Cook Time
45 minutes

Additional Time
15 minutes

Total Time
1 hour 25 minutes

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

Instructions

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.Prep a 9-inch round springform tin by lining it with baking paper and greasing it with butter. Preheat the oven to 170C (fan) / 190C / 375F / Gas Mark 5.In a large mixing bowl sift together the flour, bicarbonate of soda, ginger, cinnamon, and pepper.Stir the sugar and salt into the bowl of the flour mixture followed by the milk and eggs. Whisk until smooth.Slowly add the cooled butter syrup mixture a quarter at a time. Stirring until combined after each addition.Gently stir in the finely chopped glacé ginger.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.In a saucepan bring the syrup ingredients to a simmer for about 3 to 5 minutes, stirring occasionally.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.Once the cake is cool, remove it from the tin and serve.

Notes

Halve the black pepper if you don’t want too much heat.The glace ginger must be chopped finely or it will sink to the bottom. Feel free to omit it if you prefer.Adjust the level of rum according to how boozy you like your cake.

Ginger Cake
 
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Written by Keith4444

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