I make this cake all the time, it’s my FAVOURITE celebration cake
Christmas, Grand Final, RANDOM Tuesday… ANY excuse to bake it!
The original GINGERBREAD recipe exists somewhere, but the best part about this cake is: it’s booze-flexible.
All it needs is a cup of rum, whisky or beer—trust me: I’ve tested them all.
It’s completely interchangeable.
The first time I made it with STOUT, it was so good that I tried it with RUM, and the rest is history.
The original post is here and this recipe is exactly the same— I just decided the photos needed a glow-up.
So here it is: boozy Rum gingerbread cake of 2025. Ingredients: assemble!
INGREDIENTS
1 cup molasses
1 cup rum (I love the Baron Samedi dark spiced rum)
1 tsp bi-carb soda
2 cups wholemeal plain flour
1 tsp baking powder
3 eggs
1 cup olive oil (plus some extra for greasing the tin)
1 cup dark brown sugar
1 cup raw sugar
2 tbs ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
(All Australian standard metric measurements)
METHOD
Starting with the booze: Grab a medium size saucepan and add 1 cup molasses and 1 cup rum. Put it on medium high heat – and bring to a slow boil.
>Stir it as it froths up (it will)
Take it off the heat: whisk in 1 tsp bi-carb soda (it will REALLY froth up again)
Leave to cool to room temperature (maybe an hour or so)
>Preheat a fan-forced oven to 180°
Grab a BUNDT cake pan and grease it up! with butter & oil
>Then dust it with plain flour. Set aside.
Grab a big mixing bowl:
>Sift 2 cups wholemeal plain flour (and add the husks after), 1 tsp baking powder, 2 tbs ginger, 1 tsp cinnamon, ¼ tsp ground cloves and ¼ tsp nutmeg.
After the saucepan mixture has cooled:
>Whisk into the rum/molasses: 3 eggs, 1 cup olive oil, 1 cup dark brown sugar and 1 cup raw sugar.
Add this gooey mix to the flour & spices bowl, and stir until JUST combined.
>Pour the LOT into the bundt pan and tap sharply on the bench, to remove bubbles.
Bake 45 minutes.
Leave to cool for 10 mins, then turn onto a wire rack to cool completely.
When you’re ready to serve: dust with icing sugar and decorate with strawberries.
It will last for 3 days covered, or freeze it for a few months
to turn the RUM cake into a WHISKY cake:
>just replace 1 cup rum with 1 cup of WHISKY
or stout: my first gingerbread cake was with a coffee & vanilla flavoured stout and it was BANG ON delicious!
thats why i kept making these gingerbread cakes and experimenting..
Stout = deep, chocolatey richness
Rum = warm, festive, boozy kick
Whisky = smooth, cosy spice undertone
Can be made ahead; the flavours mature beautifully over a couple of days
