Prep Time : 20 Minutes | Cook Time : 45 Minutes | Total Time : 1 1/2 hours | Difficulty : Moderate
First thing baked in the new house was this subtle moreish bundt cake. I was a little nervous as the oven in our previous place was very difficult and required a lot of coaxing to get the best out of but the new one is like a dream! The cake baked up beautifully – golden and even and fluffy inside – and I used my gorgeous NordicWare bundt pan for the first time and now I want to use it all the time! Enough gushing – let’s make some cake.
Preheat the oven to 180C (350F). Butter and flour a 10 cup bundt pan (I have successfully made a half recipe in a 6 cup pan for a small cake). Be sure to get in all the nooks and crannies!
Mix the milk with the lemon juice and rum and set aside – it will curdle a little but that’s what we want. Sift all the dry ingredients except for the sugar together into a bowl. I know it seems like a lot of ginger but it’s a large cake and needs a good hit of warmth. Cream the butter and sugar until light and fluffy.
Add the eggs one at a time and beat until well combined. Fold in one third of the dry ingredients, followed by one half of the milk mixture. Alternate dry and wet ingredients until everything is just combined. Use a gentle hand here to keep mixing to a minimum. Spoon the batter into the pan and smooth the top.
Bake for 40-45 minutes until the top of the cake is well browned and a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes or so to set up a little and for the steam to help release the cake.
While the cake is cooling make the glaze. Put all the ingredients into a small saucepan and heat gently until melted together. Place the serving platter over the cake and invert. Give it a little shake and lift away the pan.
While the cake is still warm drizzle with glaze. Serve up as soon as you like – this cake is amazing while still warm and would make a fabulous dessert by forgoing the glaze and adding creamy vanilla custard.
Rum + Ginger Bundt Cake
Prep Time : 20 mins | Cook Time : 45 mins | Total Time : 1 1/2 hours | Difficulty : Moderate | Makes : 1 large bundt cake
Warming ginger and rum in a fluffy tender bundt cake – the perfect teatime treat or dessert – just add custard!
Ingredients:
- 250 ml | 8.9 fl oz | 1 cup full fat milk
- 1 tbsp lemon juice
- 65 ml | 2.2 fl oz | 1/4 cup dark rum
- 335 gm | 12 oz | 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp ground ginger
- 225 gm | 8 oz | 1 cup butter
- 300 gm | 10.5 oz | 1 1/4 cups caster sugar
- 4 eggs
- 45 gm | 1.5 oz | 3 tbsp butter
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 140 gm | 5 oz | 3/4 cup icing sugar
- 2 tbsp dark rum
Directions:
Preheat the oven to 180C (350F). Butter and flour a 10 cup bundt pan (I have successfully made a half recipe in a 6 cup pan for a small cake). Be sure to get in all the nooks and crannies!
Mix the milk with the lemon juice and rum and set aside – it will curdle a little but that’s what we want. Sift all the dry ingredients except for the sugar together into a bowl. I know it seems like a lot of ginger but it’s a large cake and needs a good hit of warmth. Cream the butter and sugar until light and fluffy.
Add the eggs one at a time and beat until well combined. Fold in one third of the dry ingredients, followed by one half of the milk mixture. Alternate dry and wet ingredients until everything is just combined. Use a gentle hand here to keep mixing to a minimum. Spoon the batter into the pan and smooth the top.
Bake for 40-45 minutes until the top of the cake is well browned and a skewer inserted into the centre comes out clean. Cool in the pan for 15 minutes or so to set up a little and for the steam to help release the cake. While the cake is cooling make the glaze. Put all the ingredients into a small saucepan and heat gently until melted together.
Place the serving platter over the cake and invert. Give it a little shake and lift away the pan. While the cake is still warm drizzle with glaze.
Adapted from Vintage Cakes.
© 2014 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
