Ginger Rum Cake

prep time:: 20 min
total time:: 1 hr 20 minutes

Barbara

Yummy Rich Bundt Cake

ingredients

1 cup toasted pecans
3 cups flour
2 tsps baking powder
1 tsp salt
3/4 cup milk
1 T grated fresh ginger
1 T vanilla
2 sticks butter, room temp
1 cup suger
1 cup packed brown sugar
3 eggs
2 egg yokes
Syrup
1 cup dark rum
1/4 cup water
1/2 cup sugar
1 T grated fresh ginger

directions

1
Brush the inside of a 12 cup bundt pan with melted butter. Dust with flour. Sprinkle bottom of pan with chopped pecans. Set aside.
2
Combine flour, salt and baking powder in bowl and set aside.
3
Combine milk, sugars, ginger and vanilla in bowl and set aside.
4
Cream butter and sugar with mixer till fluffy, about 3 minutes.
5
Add eggs one at a time until well incorporated. Alternately add flour and milk mixtures until batter is smooth.
6
Pour into pan and smooth top. Bake at 325 degrees for 50 minutes or until toothpick comes out clean.
7
Cool for 10 minutes then remove from pan. Let cool to room temperature.
8
Combine all syrup ingredients in small saucepan and bring to boil. Cook for about 5 minutes or until syruppy. Cool slightly.
9
Poke holes all over cake with scewer and spoon syrup over cake very slowly so the it is absorbed into the cake but doesnt’ run off onto plate. You can also use an injector to do this.
10
Best if made a day ahead.
11
Serve with whipped cream or ice cream.

notes

I forgot the brown sugar the first time I made this but it was good anyway. Better with the brown sugar. First made this for Memorial Dat at the cottage 2009.

Source: Barbara