Rich & Sticky Ginger Rum Cake with Vanilla Lime glaze
Think Christmas? Cold weather, more cups of tea?
It has come early with the amazing flavours exploding out of this cake..sweet, tart stem ginger pieces, intense treacle, rolling hints of spiced rum for extra indulgence all topped a zesty lime vanilla frosting. Have I sold it to you yet?
This beautiful cake can serve 10-12 people, you really only need a small slab to satisfy those cravings, it can be eaten both warm or cold and the sugar crust solidifies upon cooling..
Its inspiring using Fairtrade Ndali Vanilla pods, I dunked a couple of split pods into my bottle of Mauritian rum, to give it a homely twist and shake it up once in a while to infuse the alcohol.
This cake uses spices and flavours hailing from the Caribbean, Mauritius and island life, it’s a little slice of what christmas would taste like in these countries..
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
Vanilla & Lime Glaze:
Icing Sugar, Ndali Vanilla Seeds, Lime zest, Water
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 centre 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 or a crunchy sugar topping when left to set.