Spiced Rum Ginger Cake with Warm Rum Syrup
Bake a moist ginger cake with cinnamon and a little black pepper, then soak it in warm rum syrup. A make-ahead Christmas dessert that serves 12.
A dark, sticky ginger cake is one of those recipes I come back to when the weather gets cold. The spices smell wonderful while it bakes, and the warm syrup soaked in afterward keeps it moist for days. It is even better the next day, which makes it perfect for the holidays.
Saúl’s Tip
Brush the syrup on while the cake is still warm and do it in two or three rounds. The warm crumb takes up the liquid better, and you avoid a soggy top.
Tips for Success
- Let the melted butter mixture cool before adding it, or it can cook the eggs.
- Add the butter mixture in parts so the batter stays smooth and does not separate.
- Poke deep holes with the skewer so the syrup soaks in rather than pooling on top.
- Use fresh baking soda and spices for the best rise and flavor.
Make-Ahead and Storage
Bake the cake 1 to 2 days ahead. Wrap it well and keep it at room temperature. It keeps for up to 5 days. You can also freeze it, wrapped tightly, for up to 2 months and thaw it overnight on the counter.
Variations
- Serve slices with whipped cream or vanilla ice cream.
- Use bourbon or brandy instead of rum.
- Skip the alcohol and use orange juice in the syrup for a family-friendly version.
Spiced Rum Ginger Cake with Warm Rum Syrup
Ingredients
Instructions
- Melt the butter and corn syrup together in a small saucepan over low heat. Stir until smooth, then set aside to cool.
- Heat the oven to 375°F. Grease a 9-inch springform pan (a pan with a removable side) and line the bottom with parchment paper.
- Sift the flour, baking soda, ginger, cinnamon, and pepper into a large bowl. Sifting means pushing the dry ingredients through a sieve to remove lumps.
- Stir in the sugar, orange zest, and salt. Add the milk and eggs and whisk until smooth.
- Add the cooled butter mixture in four parts. Stir until combined after each part.
- Fold in the crystallized ginger, if using. Chop it finely so it does not sink.
- Pour the batter into the pan. Bake for 40 to 45 minutes, until the cake is golden and springs back when pressed. Let it cool in the pan for 15 minutes.
- While the cake cools, put the syrup ingredients in a saucepan. Simmer for 3 to 5 minutes, stirring now and then.
- Poke the cake all over with a skewer. Brush the warm syrup evenly over the top and let it soak in.
- Cool the cake completely, then remove the pan side and slice.
Frequently Asked Questions
Can I make ginger cake without alcohol?
Yes. Replace the rum in the syrup with apple juice or orange juice. The cake will still be moist and spicy.
Does ginger cake taste better the next day?
Yes. The spices mellow and the syrup spreads through the crumb, so many people bake it a day ahead.
Why is there black pepper in ginger cake?
Pepper adds gentle warmth that pairs well with ginger. Use half the amount if you want a milder cake.
