Ginger Rum Cake

Votes: 2

Time: 5 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 556, total fat 24 G., saturated fats 11 G., proteins 7 G., carbohydrates 69 G., fiber 2 G., cholesterol 119 mg, sodium 289 mg, sugar 44 G.

Your nut cake will look beautiful and festive if you follow this simple technique: instead of mixing chopped nuts into the batter, sprinkle them on the bottom of the pan and spoon the batter on top. When you flip the finished cake over, it will be covered in the nut topping and look absolutely stunning! Drizzle the cake with spiced rum syrup, and let it soak in.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcake

1 cup toasted pecans, finely chopped
3 cups premium flour
2 tsp baking powder
1 teaspoon of salt
3/4 cup whole milk at room temperature
1 tbsp freshly grated ginger
1 tbsp vanilla extract
220 g unsalted butter at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3 large eggs at room temperature
2 large egg yolks at room temperature

Syrup

1 cup dark rum
1/4 cup water
0.5 cup granulated sugar
1 tbsp freshly grated ginger

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, pecans, ginger root, rum

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C) and position a rack in the lower third of the oven. Grease a 12-cup Bundt cake pan thoroughly with melted butter, dust with flour, and tap off any excess. Sprinkle the bottom of the pan with nuts and set aside.
In a medium bowl, combine flour, baking powder, and salt; set aside. In another small bowl, combine milk, ginger, and vanilla.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time until the mixture is smooth. Reduce the mixer speed to low, add a third of the flour mixture, and mix until fully incorporated. Stir in half of the milk mixture until fully incorporated. Repeat until all ingredients are incorporated, finishing with the flour. Transfer the batter to the prepared pan and smooth it out.
Bake until the cake is set, golden brown, and a tester inserted into the center comes out clean, about 50 minutes. Transfer the cake to a wire rack and let cool for 10 minutes. Then, invert the cake onto the rack, remove it from the pan, and let cool completely.
Syrup:

Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and simmer until the syrup thickens slightly, about 5 minutes. Strain and set aside to cool slightly.
Once the cake has cooled to room temperature, pierce it all over with a wooden skewer. Pour the syrup over the cake, making sure it gets into the cake and doesn't drip down. Let it sit for at least 4 hours to allow the syrup to soak into the cake.