Ginger and Rum Cake with Vanilla-Lime Glaze

4.50 (5)
⏱ 45 mins 🏷 Butter

This rich loaf cake combines dark rum, black treacle and chopped stem ginger for a deep flavour. It is baked until moist and then finished with a simple, tangy glaze made from icing sugar, vanilla seeds and fresh lime zest. The recipe yields a deliciously sticky cake perfect for an afternoon treat.

Ginger and Rum Cake with Vanilla-Lime Glaze

Ingredients

  • 50g unsalted butter
  • 80g Light Muscavado sugar
  • 100g black treacle
  • 75g golden syrup
  • 50ml dark rum (used Mauritian rum infused with Ndali Vanilla pod)
  • 50g preserved stem ginger, finely chopped, plus a little of its syrup
  • 1 egg, lightly beaten
  • 150g self-raising flour
  • 1 tsp ground allspice
  • 1 pinch salt
  • For the vanilla-lime glaze
  • Icing sugar
  • Ndali vanilla seeds
  • Lime zest
  • Water

Method

  1. Set your oven to 180C/350F/gas mark 4. Prepare a loaf or round baking tin by greasing it and lining it with baking parchment, then lightly grease the paper.
  2. Place the butter, sugar, treacle and golden syrup into a medium saucepan. Warm the mixture gently until everything has melted and combined. Allow it to cool slightly.
  3. Stir the dark rum and finely chopped stem ginger into the warm mixture, followed by the lightly beaten egg.
  4. Sift the self-raising flour, ground allspice and a pinch of salt together, then add this to the pan. Mix everything until you have a smooth batter.
  5. Transfer the batter into your prepared tin. Bake for 40-45 minutes. The cake is ready when a skewer inserted into the centre comes out clean. Let the cake cool completely in its tin.
  6. To make the glaze, combine icing sugar, Ndali vanilla seeds and lime zest with a little water. Mix until you achieve a smooth consistency. Drizzle the glaze over the cooled cake.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryButter
AuthorFood Network UK