Friday, July 8, 2011

Cinnamon Ginger Rum Cake

Ode #5 to the Flavor Bible.  Flavor Bible... you complete me...

Stacey's Cinnamon Ginger Rum Cake Ingredients:
1c unbleached white flour, organic
1c whole wheat flour, organic
2 tbs cornstarch
1.5c sugar, organic
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1 tsp baking powder

2 eggs, organic
1/3c canola oil, organic
1c whole milk, organic
1/3c water
1/3c dark rum
1.5-2tbs grated fresh ginger

9x9" cake pan with cake liner, 3 silicone cupcake cups

First I preheated the oven to 350F and then I combined the dry ingredients in a large bowl.  Then I combined the eggs and the oil and whisked it a bit.  I grated the ginger into the rum, and then added that to the eggs and oil.  I added the water to the milk in another measuring cup.  I poured the ginger mixture into the dry ingredients and then about 1/2 a cup of the water/milk mixture into the dry ingredients as well.  I microwaved the rest of the water/milk for 2 minutes to get it hot while I stirred the batter gently until just combined.  I poured the hot milk over the batter and stirred again, gently until combined.

I poured most of the batter into the cake pan (about 1.5" deep) and used the rest of the batter to fill the cake cups.  I always like to have a bit of extra cake to leave at home, since I bring the pan to work.  :)

It might have been nice to make a rum frosting or something... maybe for another time. 



Moist, spicy, rummy... I'm definitely not going to spit it out. :D

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