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Ginger Cake Loaf with Rum Caramel Sauce

Ginger Cake Loaf with Rum Caramel Sauce


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

A spiced ginger loaf cake with rum caramel

The Christmas lights are on, decorations on the streets are all in place and I am still debating the theme of this year’s tree. The only thing that is missing to flag the beginning of the festive season is a bake that will fill our home with the rich aromas of winter spices. Lucky me, I have the perfect solution. A succulent ginger loaf cake, topped with rum salted caramel. This cake is all you need to fill the house with festive aromas and will accompany your afternoon tea while you’re making plans for a glorious celebration! I pair it with peppermint tea while I bury myself under endless to-do lists!

ginger loaf cake

ginger loaf cake

Ginger loaf cake with rum caramel
A scrumptious spiced cake to accompany your afternoon tea.
Recipe Type: Baking
Serves: 10
  • 1½ cups (190 gr) all purpose flour
  • 1tbsp ground ginger
  • 1tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground allspice
  • 1tsp salt
  • ½ tsp baking soda
  • ½ cup (120 ml) buttermilk
  • 2 tsp vanilla essence
  • 8 tbsp (115 gr) butter
  • 1 cup (200 gr) tightly packed brown sugar
  • 1 cup (230 ml) molasses
  • 2 large eggs
For the rum caramel:
  • 0.33 cup (80 ml) water
  • 1¼ cup (250 gr) golden caster sugar
  • ½ cup (120 ml) double cream
  • 1 tbsp (25 gr) butter
  • a good pinch of salt
  • 1 tbsp spiced rum (you can also use bourbon or scotch)
  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.
  2. In another bowl combine the buttermilk and vanilla essence.
  3. Whisk the brown sugar and butter for about 5 minutes or until the mixture is creamy and light.
  4. Now add the molasses and beat until incorporated, then you can add the eggs one by one beating after each addition.
  5. Add ⅓ of the flour mixture and continue beating in low speed. Add half of the buttermilk, beat and continue with ⅓ 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.
  6. Pour the butter in the loaf pan and bake for about 45 minutes.
  7. 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.
  8. 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.
  9. 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.
  10. This 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.
  11. Once the cake has cooled completely pour the caramel and serve!

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View Comments (2)
  • Thought this looked and sounded fantastic…did wonder about the ratio of wet to dry. Should have heeded my instincts. Recipe, cook, ingredient differences etc. – don’t know about that ratio however this cake X 2 not a happy experience. The 2nd try did not overflow the pan as much but again, no cohesion. Would have been a great taste.

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