| Level: | Intermediate |
| Total: | 5 hr 30 min |
| Prep: | 20 min |
| Inactive: | 4 hr 10 min |
| Cook: | 1 hr |
| Yield: | 10 to 12 servings |
Ingredients
- 1 cup toasted pecans, finely chopped
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 3/4 cup whole milk, room temperature
- 1 tablespoon freshly grated ginger
- 1 tablespoon vanilla extract
- 2 sticks unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed golden brown sugar
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 cup dark rum
- 1/4 cup water
- 1/2 cup granulated sugar
- 1 tablespoon freshly grated ginger
Instructions
- Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
- Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
- Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
- Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
- When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn’t flow down. Let sit at least 4 hours so the syrup can soak into the cake.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 556 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 2 g |
| Sugar | 44 g |
| Protein | 7 g |
| Cholesterol | 119 mg |
| Sodium | 289 mg |
Reviews
Delicious! I used baking spray which made the cake slide right out of the pan afterwards. I also really like ginger, so I put extra ginger in both the cake and the glaze, but I only put a bit of the glaze on the cake, and I left it out for the family to add more glaze at their own discretion. They loved it! The cake is dense but delicious. Ginger lovers added more glaze, those who like a lower-key ginger flavor didn’t add any. I get asked to make this repeatedly.
YUM. Delicious, dense, spongy, great balance of flavors. Will definitely make this again, bit hit. I almost neglected to add the egg yolks and brown sugar because they’re not specifically referenced in the recipe, but I caught it at the last minute. I used Rhum Barbancourt for the rum. A ginger suggestion: freeze it before you have to grate it, it makes grating it so much easier.
The texture turned out extremely nice because I accidently added more milk than I was supposed to, but the overall cake was a bit strong for my taste. Ginger is very strong, and it really came out when the cake was baked. The only thing I could taste was ginger because it was so overpowering.
My mom has a fabulous rum cake recipe that includes a pudding mix, but its nice to add to your varieties. This cake was a bit rich for me, but very good. The flavor may improve with age, but having that much butter also made it too dense for my palate the day after baking. Some in my family do not like ginger, so I have tried this using orange zest and using Grand Marnier or similar liquer. I agree that it pairs well with a sorbet or ice cream.
I made this cake tonight. Had I read all the previous reviews, I might not have made it because I am no fan of pound cake. This came out almost exactly like a pound cake–dense and heavy. However that is probably the intended style of the cake, so I can’t fault it for that. The taste was excellent, although again, had I read all the reviews, I would have found a squirt bottle to use for injecting the rum syrup. Most of mine ended up on the countertop. I also found it a bit greasy, so were I to make it again, I would use less than the two sticks of butter. In any case, I am going to take it to work where everyone will gobble it up!
I just made this cake for the first time, I really got tired of my husband raving over some store bought cake or doctered up rum cakes(sorry no offense).
but there is nothing like a homemade cake on the holidays.
I also added a lite butter rum glaze and this cake was wanderful,even better the next day..
but there is nothing like a homemade cake on the holidays.
I also added a lite butter rum glaze and this cake was wanderful,even better the next day..
i just made this cake and it seems to take longer then an hour, in fact it’s still in oven as i write. maybe it’s my oven need to add hints to recpie about thing like that but stiil looks great on tv. i know i will love it once it gets done.
I found this to be a great cake that became even better as it aged. Use of fresh giner root is critical for a good result. Instead of a spoon, I used a kitchen syringe to add the liquid concoction to get more of it inside where it belonged. With aging, the difference in the overall moistness and taste after a couple of days was dramatic. I want to experiment with beverages other than rum. Irish whiskey has a more delicate taste. Bourbon might work well too. The recipe makes a large, dense (somewhat like pound cake) cake so I’m trying pieces as a foundation for other deserts. One that worked really well was toasting a slice of even thickness in a toaster oven until the outside was crisp and then topping it with some coffee ice cream. Nice recipe. Thanks, Aida.
I made this cake as a part of Mother’s Day weekend dessert since my mother likes rum, but it turned out dry and the ginger flavor of the cake was very subdued. The cake may have been dry because there was a draft around the cake as it was cooling but I did the recipe as it was written. I didn’t soak the cake with the rum sauce so maybe that adds some needed moisture. The batter tasted good, though. I think I will add more fresh ginger in the batter and maybe some more liquid.
and it looked just like the picture. I think I will try different flavors…like adding blueberries and using blackberry brandy.
Thanks…it will definitely be added to my favorite recipes!