Gingerbread rum cake

Gingerbread Rum Cake

Modified from Claudia Fleming’s gingerbread on Epicurious

Ingredients (for two loaf pans/one bundt pan)

  • 1 cup rum
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup unsweetened applesauce


  1. Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess
  2. Bring rum and molasses to a boil in a large saucepan and remove from heat.
  3. Whisk in baking soda, then cool to room temperature.
  4. Sift together flour, baking powder, and spices in a large bowl.
  5. Whisk together eggs and sugars. Whisk in oil, then molasses mixture.
  6. Add to flour mixture and whisk until just combined.
  7. Pour batter into pan and rap pan sharply on counter to eliminate air bubbles.
  8. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
  9. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Rum Glaze

From Jackie Smith’s rum cake on


  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup dark rum

Directions (this make enough for the 2 loaves or 1 bundt)

  1. In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
  2. Bring to a boil over medium heat and continue to boil for 5 minutes, stirring constantly.
  3. Remove from heat and stir in 1/2 cup rum.
  4. Pour over the cake, allowing to soak in between applications


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