Stacey's Buttermilk Ginger Rum Cake Ingredients:
2c unbleached white flour, organic
1/2c whole wheat flour, organic
3/4c sugar, organic
1tsp baking powder
1tsp baking soda
2 eggs, organic
1/4c spiced rum
1/4c sunflower oil, organic (can use any kind of cooking oil)
1.5tbs fresh ginger
1/2c warm water
1.5c hot buttermilk (1%)
8x8" glass baking dish
Stacey's Vanilla Maple Cream Cheese Frosting Ingredients:
2 pkgs cream cheese, organic (16 oz)
2 sticks butter, organic (8 oz)
1 tbs vanilla bean paste
1/3c maple syrup
4c confectioners sugar
First I preheated the oven to 350F. Then I combined all the dry ingredients in a bowl and stirred till combined. I grated the fresh ginger with a large rasp until I had the 1.5 tbs worth. I put the ginger, rum, oil, and eggs into a 2c glass measuring cup and then whisked it a little with a fork. I poured that onto the dry ingredients and stirred a bit - it seemed too dry to continue stirring (didn't want to create too much gluten). I measured out the buttermilk to heat it up in the microwave and then poured it over the mixture and continued stirring. It seemed a little too thick - this is the lesson I've learned with cakes / breads: the thicker the batter, the less tender and light the cake is going to be. Unless most of the thickness comes from butter I suppose, which will melt. Oil cakes tend to be much less dense.
I microwaved the 1/2 cup of water and added it to the batter and stirred it gently. Now that it was the right consistency, I poured it into the baking dish and loaf pan until there was an even level in each - about 1.5" of batter.
I baked them both at the same time but the loaf was done in about 30 minutes (rotating once at the halfway point), and the baking dish was done in about 40 minutes.
I spread the leftover frosting on top of the cakes once they were cool. Once I post the other recipe (it was for a red velvet experiment that ended up not very red), I'll give instructions for the frosting.
I love cream cheese frosting probably as much as I love chocolate. :)