Holiday Ginger Molasses and Spiced Rum Cake

How can you say no to this delicious cake, with its luscious rum flavoured icing?

By Helen Mitri
photos by

2 ½ cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
3 eggs
¾ cup brown sugar
1 tsp. nutmeg
2 tsps. ground ginger
1 tsp. ground cinnamon
1 tsp. pure vanilla
1 tbsp. spiced rum
¼ tsps. salt
½ cup unsalted butter
1 cup milk
½ cup molasses
1 tsps fresh lime zest

Preheat oven to 350 °F and coat nine inch round or square cake pan with butter or cooking spray. In bowl of electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Add molasses and beat to combine. Gradually add flour, then spices and milk. Combine all ingredients and beat until batter is well blended.
Pour batter into the cake pan and smooth the top with a spatula. Bake for 40 minutes or until a toothpick inserted into cake comes out clean. Remove from oven and cool before icing.

1 cup unsalted butter, at room
3 cups white confectioners sugar
1 tbsp spiced rum
1 tbsp cold water
In bowl of electric mixer, mix butter until it softens. Add confectioner’s sugar and mix until well combined with butter.
Add spiced rum and cold water and beat until icing is blended and fluffy. Ice cake, then decorate with gingerbread cookies, candy canes or as you see fit.

This entry was posted in Recipes. Bookmark the permalink.