Ginger rum cake recipe. Ginger rum raisin cake? Rum raisin cake? Jamaican rum raisin cake? Ok, so this super delicious cake can be called any of those four names, but my favorite is the Ginger Rum Cake Recipe. Why? Because of the gingery flavor mixed with the Rum soaked raisins is a combination that when put together in one delicious cake – you won’t stop at one piece,.. I can tell you that.
GINGER RUM CAKE RECIPE
This ginger rum cake starts with the kickbutt raisins. I used sultana’s but feel free to use whatever sort you prefer. Just be sure to start making this cake AT LEAST one week before you want to serve it. You want those raisins to become big and fat by being rehydrated with Appleton’s Rum. Appleton Rum is a Jamaican rum, and let me tell you – those guys know how to make rum the right way. This post is NOT sponsored by Appleton Estate, I just happened to like to bake/cook with it, and of course, have it over some ice mixed with a lil’ soda! (However, Hey Appleton Estates, I’d love to partner someday if you wanna show a girl some love!)
Now, onto the Ginger Rum Cake…..
So you’ll want to start out with about a cup of raisins. Throw them in a jar and pour in enough rum to cover them by about 1/2 inch or so. Cover them with a lid or a loose-fitting cloth with elastic, and leave them to marinate and get all loved up by the rum. The longer the better of course, but if you only have a short amount of time, four or five days.. a week.. whatever you have, will do.
(See how nice and plump the raisins are? They’ve absorbed a lot of the rum that they were steeping in)
When the marinating time is up, begin to make the cake. Make sure to preheat your oven, to begin with. There’s nothing worse than getting everything ready to go and then boom! You forgot to preheat and now you have to wait……… and wait…… and wait. And sometimes, that can be detrimental to your baking because some of the ingredients in baking need to get all sciencey and carry out reactions to make your product nice and high. The longer you wait to get your baking in the oven – the harder it is for the product to rise!
Ginger Rum Cake with candied ginger too??
Yes, my dear reader!!! The second part (and arguably the most important part ) of this rum cake recipe are the ginger components. I used grated ginger, ginger powder, AND candied ginger in this cake. ….. so yeah.. when I say you should love ginger and rum flavors to enjoy this cake, I’m pretty serious. I love that spicy gingery kick from the grated ginger and ginger powder, the candied ginger helps with the kick of the ginger while adding a hint of sweetness, and then paired with the rum soaked raisins – It’s going to kick you in the butt – in a good way.
You could ice this cake with a plain vanilla icing if you wanted………… or.. if you felt so inclined, a butter rum icing would be fantastic. (Hello Appleton Estates – see the great ideas I have?! LOL)
(Adding the molasses in this super delicious Ginger Rum Cake!)
Tips for making this Ginger Rum Cake Recipe:
- I used a bundt cake pan because I love the prettiness of them, but you could easily make this in a regular cake pan. Round, square, etc, but I would probably use two pans or one 9 x 13.
- If you use the cake pan idea, then you could always frost them with a nice butter rum frosting in between the layers or even a ginger frosting as well
- Try dopping some finely chopped candied ginger on the bottom of the pan so that as it’s baking, the cake will be “topped” with the candied ginger.
- You could try adding nuts to this as well, and if you wanted, I’d go with pecans or walnuts.
(Adding HOT water)
This cake is perfect for the Christmas season, Thanksgiving, or really any holiday. Hey, actually, you don’t even need to have a holiday to serve this cake. I’m pretty confident that any adult having a birthday would love this cake as the celebratory cake!
If you’re looking for other holiday desserts…. or desserts in general, take a quick peek at my:
Well, I hope you’ve enjoyed reading about this incredible Ginger Rum Cake recipe, and if you do give it a try, please let me know how it went by commenting below! Thanks for stopping by The Salty Pot today!
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- 1 cup raisins
- 1 cup Dark, amber or spiced rum, (don't use a white rum), for soaking
- 2 1/2 cup flour
- 2 TABLESPOONS ginger powder
- 1 tablespoon minced ginger, fresh
- 1/4 cup candied ginger, diced
- 1/4 cup rum
- 1 cup hot water
- 1/2 cup molasses
- 2 tsp baking soda
- 1 c oil
- 3 eggs, beaten
- 1 cup brown sugar
- Begin a week before serving this cake. In a mason jar or container, mix the raisins with enough rum to cover them by about 1/2 inch or more. Leave minimum of 4 - 5 days. The longer the better.
- Preheat oven to 350
- In a bowl, mix the flour, ginger powder, and sugar. Set aside for now.
- In another bowl, combine the molasses, oil, candied ginger, minced ginger, 1/4 c rum and beaten eggs.
- In a small bowl, combine the baking soda and hot water, very well. Add this mixture to the flour mixture, along with the molasses mixture. Fold together until well combined.
- Pour into a very well greased bundt pan and bake for 25 - 35 minutes or until an inserted toothpick comes out clean.
- Remove from the oven and let cool slightly, before carefully turning upside down onto a serving plate. Let cool completely before serving.