This weekend I have been up to my elbows in food as I have a freelance gig on at the moment that requires quite a few new recipes. It’s been fun though. I popped 6Music on the radio and pottered away for hours cooking, photographing, editing, cleaning and writing. I also made a Rum Cake as my leaving gift for my temp job on Monday. I call it the Rum-dum-dum-dum-dum cake because bad puns are always necessary during the party season (that’s a massive lie – puns are for life, not just for Christmas). But, basically, it is a rum cake which tastes delicious with a dollop of extra thick cream.
Rum and Ginger Cake
175g golden syrup
2 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
2 tsp ground black pepper
200g caster sugar
1 generous pinch of salt
2 eggs, lightly beaten
100g glacé ginger, finely chopped
For the syrup
50g caster sugar
1 tsp ground ginger
For the Icing
300g icing sugar, sifted
1 tbsp water
Preheat the oven to 170C and line a round baking tin with greaseproof baking paper (I used my 9in springform tin)
In a small saucepan, melt together the butter and golden syrup on a low heat until melted and combined. Set aside to slightly cool.
Using a large bowl, sift together the flour, bicarbonate of soda, ginger, cinnamon and pepper.
Next, stir in the sugar and salt followed by the milk and eggs. Mix until smooth.
Slowly add the melted syrup-butter mixture to the large bowl, mixing continually.
Fold in the chopped glacé ginger.
Pour the mixture into the baking tin. Don’t be alarmed by how runny the mixture is. It will set as a wonderfully springy cake.
Bake in the oven for 45-55 minutes, depending on your oven. (Do not open the oven door before 45 minutes or it will sink.) The cake should be firm to touch.
Allow to stand for 15 minutes before making the syrup
In a small milkpan bring the ingredients to a simmer for about 7 minutes, stirring occasionally. Then prick the cake all over with a fine skewer and pour the syrup over the cake. Allow to cool.
Once the cake is cool, remove from the tin and place on a plate. Mix together the icing sugar, lemon juice and water until thick and smooth. Using a palette knife or the back of a spoon spread the icing carefully over the top of the cake maybe allowing a little bit to drip over the edges.
Allow the icing to set before scoffing a large slice with a cup of your favourite warm beverage.