Skip to main content

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

Comments

Popular posts from this blog

Throwing some shade

Ombre Flowers So I wanted to try that new ombre cake frosting trend.  I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team).  Everyone was sufficiently impressed.  I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway... Eggless Chocolate Cake 2 c sugar 1 3/4 c flour 3/4 c unsweetened cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1/2 c sunflower oil, organic 1 c whole milk, organic 1 c boiling water 1 tsp salt 3 tbs flax seeds Roses 2 c heavy cream 1/4c sour cream 1 tsp vanilla ½ c powdered sugar food coloring (if desired) Pre-heat oven to 350F. Soak flax seeds in milk for an hour or overnight (or use flax meal). Blend (I used a stick blender).  Mix dry ingredients. Mix in wet ingredients, with boiling water being last. Pour into cake pan (9x13).  Bake for 30 min, rotating once.    Let cake

Vanilla Marshmallows

Marshmallows have a special place in my heart because my boyfriend and I made these together on our third date.  He's a chemist and I remember commenting on how precise he was with measuring everything.  Nothing sexier than a guy who can cook... and who wants to help make candy. :) Unfortunately, he's on a business trip this week, so I made a half batch by myself from my favorite book, Chocolates & Confections .   And in doing a search I see they have an At Home version !!! Wow.  If only they had this when I started trying to make candy in 2008.  Oh well, the harder path only makes you stronger... right? Anywho... Stacey's Half Batch Vanilla Marshmallow Ingredients : 0.8 oz gelatin (powdered) 4 oz water (for hydration) 12 oz sugar, organic 6 oz glucose syrup 2 oz local honey 2 oz invert sugar 3 oz water 2 tsp vanilla bean paste Parchment paper 9"x9" cake pan Canola oil, organic 1:1 ratio powdered sugar to cornstarch I've found tha

White Chocolate Love Bars

More hearts for my Valentine's Day assortment... Stacey's White Chocolate Love Bars Ingredients : 16 oz Chocolates El Rey White Chocolate Discos 64% Guittard Dark Chocolate couverture 1 oz bar mold I'm using a 16 cavity bar mold that has one ounce bars.  I think I got mine from Tomric.com ( candy bar mold ). First I tempered some dark chocolate for the decorations. I use the seeding method and a microwave to temper my chocolate.  I put my couverture in a pyrex bowl and microwave at 30 second intervals, stirring with my favorite rubber spatula (the 1 piece ones are the best), until it's about 100F, using my trusty  temperature gun .  Then I add my seeding chocolate and stir until it reaches 90F, removing the seed chocolate afterward. The other thing about tempering chocolate is that you can't really make only one or two ounces - you need to do at least 4-5 ounces or it won't come out right.  So, I made these while I was making something else.  But, yo