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Ginger Cake with Rum Sauce Recipe

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This recipe for Ginger Cake with Rum Sauce, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sharon Moore


Rum Sauce

3 cups all purpose flour
1 Tbsp cinnamon
2 tsp baking soda
1 tsp ground cloves
1 tsp ground ginger
1 tsp salt
1 1/2 cup white sugar
1 cup canola oil
1 cup black strap molasses
2 eggs
1/2 cup water
2 Tbsp minced ginger root
1/2 cup fine dice crystallized ginger

Butter and flour a 10 inch Bundt pan and set aside.
In bowl, whisk together flour, cinnamon, baking soda, cloves, ground ginger and salt.
In a large bowl, whisk together sugar, oil, molasses, eggs, water and ginger-root.
Stir in the flour mixture into the molasses mixture one third at a time.
Stir in crystallized ginger.
Pour into prepared pan.
Bake in the centre of 350F (180C) oven for about 1 hour or until cake tester inserted comes out clean.
Let cool on rack for 30 minutes.
Remove from pan; let cool completely on rack.

Rum Sauce

2/3 cup brown sugar
1/3 cup whipping cream
1/4 cup butter
1 tsp vanilla
1/4 cup black strap rum like Ironworks Bluenose Rum

In a small sauce pan bring the brown sugar, whipping cream and butter to a boil and keep it at a boil for three minutes.

Remove from heat and stir in the rum and vanilla.

Cool slightly and pour over warm cake

Recipe provided by: Kitchen Door Catering




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