Ginger loaf cake with rum caramel

By parnships

As Christmas is just around the corner, nothing seems more well-suited than a scrumptious spiced ginger loaf cake.

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Ingredients

For the cake:
190 gr (1 1/2 cups) all purpose flour
1tbsp ground ginger
1tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1tsp salt
1/2 tsp baking soda
120 ml (1/2 cup) buttermilk
2 tsp vanilla essence
115 gr (8 tbsp) butter
200 gr (1 cup) tightly packed brown sugar
230 ml (1 cup) molasses
2 large eggs
For the rum caramel:
80 ml water
250 gr golden caster sugar
120 ml double cream
25 gr (1 tbsp) butter
a good pinch of salt
1 tbsp spiced rum (you can also use bourbon or scotch)

Details

servings 10
Level of difficulty Easy
Preparation time 25mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Preheat the oven to 160 C and coat a 9 inch loaf pan with butter. Sift all the dry ingredients in a bowl and combine well and set aside.

Step 2

In another bowl combine the buttermilk and vanilla essence. Whisk the brown sugar and butter for about 5 minutes or until the mixture is creamy and light. Now add the molasses and beat until incorporated, then you can add the eggs one by one beating after each addition.

Step 3

Add 1/3 of the flour mixture and continue beating in low speed. Add half of the buttermilk, beat and continue with 1/3 of the flour. Beat in the other half of the buttermilk, beat and sift the last third of the flour. The batter should look dark and smooth.

Step 4

Pour the butter in the loaf pan and bake for about 45 minutes.

Step 5

Once the cake is pulling apart from the sides and the toothpick comes out clean the cake is ready. Let is cool for 10 minutes in the pan, remove it and place on a rack to cool completely.

Step 6

While you are waiting you can prepare the caramel. Place a non-stick pan over high heat pour in the water and sugar and bring to boil. You don’t need to stir, just let it boil for 3-4 minutes. You know it’s ready once it turns golden-brown.

Step 7

Remove from the heat and stir in the double cream. Whisk in the butter and the rum and sprinkle the salt. Leave it aside to cool.

Step 8

Once the cake has cooled completely pour the caramel and serve!

Because the batter is dark it is very easy to over bake. To avoid that test with a toothpick 5 minutes before it is ready. Once the cake is pulling apart from the sides and the toothpick comes out clean the cake is ready.
The caramel portion is too much for the cake, but you can keep the rest in a jar in the fridge for 2 weeks. Use it on your pancakes or even hot chocolate! Just warm it up with a little bit of water.