Rum gingerbread cake

Nobody:

Me: Here’s a rum gingerbread cake I made for football finals!

>it’s boozy

>it tastes delicious – basically cuz it’s three kinds of sugar with a bit of flour an eggs

>it will make your house smell like Christmas – and that’s what football finals are: FOOTBALL CHRISTMAS

(*this recipe uses Australian standard metric measurements)

INGREDIENTS

1 cup molasses

1 cup rum (I used 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

METHOD

Preheat a fan-forced oven to 180°

Grab a bundt cake pan and grease it up! I used butter and oil. Then dusted with plain flour.

Add 1 cup molasses and 1 cup rum to a saucepan, 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 and leave to cool to room temperature.

Meanwhile, grab a big empty 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.

Back to the saucepan (when it’s cooled)

Whisk into the rum/molasses mix: 3 eggs, 1 cup olive oil, 1 cup dark brown sugar and 1 cup raw sugar. 

Add this gooeyness to the flour bowl and stir until JUST combined. Pour 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. It will last for 3 days covered.

When you’re ready to serve it -> dust with icing sugar and decorate with strawberries.

This recipe can also be adapted for other boozy beverages, like stout, which is DELICIOUS> I have also done it with whiskey – just substitute the cup of rum for a cup of beer or whiskey.