Recipe for Rum Cake

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

  • 125g butter
  • 175g golden syrup
  • 300g flour
  • 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
  • 240ml milk
  • 2 eggs, lightly beaten
  • 100g glacé ginger, finely chopped
For the syrup
  • 50g caster sugar
  • 30ml water
  • 50ml Rum
  • 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.