Here you enjoy ginger to the max, with ground, fresh and crystallized ginger all packing a punch.
Chef Brad Wammes of Kitchen Door Catering
“Our room by Henhouse had a Maritime Kitchen Party theme, so we figured nothing beats fish and chips, chowder and good ol’ rum cake. It’s an old family recipe and I’ve been making it for years. Rich, warming and very fall, great with rum sauce. I like the depth. The candied, fresh and powdered ginger—three different ways it makes it tasty.”
Recipe courtesy of Chef Brad Wammes of Kitchen Door Catering
For the cake:
For the rum sauce:
- 3 cups (750 ml) all-purpose flour
- 1 Tbsp (15 ml) cinnamon
- 2 tsp (10 ml) baking soda
- 1 tsp (5 ml) each ground cloves, ground ginger, salt
- 1 1/2 cups (375 ml) white sugar
- 1 cup (250 ml) canola oil
- 1 cup (250 ml) black-strap molasses
- 2 eggs
- 1/2 cup (125 ml) water
- 2 Tbsp (30 ml) minced gingerroot
- 1/2 cup (125 ml) fine dice crystallized ginger
- 2/3 cup (160 ml) brown sugar
- 1/3 cup (75 ml) whipping cream
- 1/4 cup (60 ml) butter
- 1 tsp (5 ml) vanilla
- 1/4 cup (60 ml) black strap rum such as Ironworks Bluenose Rum
- Butter and flour 10-inch (25-cm) bundt pan and set aside.
- In bowl, whisk together flour, cinnamon, baking soda, cloves, ground ginger and salt. In a large bowl, whisk together sugar, oil, molasses, eggs, water and gingerroot; stir in the flour mixture, one third at a time. Stir in crystallized ginger. Pour into prepared pan.
- Bake in 350°F (175°C) oven for about 1 hour or until cake tester comes out clean.
- Let cool on rack for 30 minutes. Remove from pan.
- In a small sauce pan boil brown sugar, whipping cream and butter for 3 minutes. Remove from heat and stir in vanilla and rum.
- Cool slightly and pour over warm cake.