Spiced Rum Ginger Cake with Warm Rum Syrup

Ingredients

• 1 stick (½ cup) unsalted butter, plus extra for the pan
• ½ cup light corn syrup or golden syrup
• 2 ½ cups all-purpose flour
• 2 tsp baking soda
• 3 tsp ground ginger
• 3 tsp ground cinnamon
• 1 tsp finely ground black pepper
• 1 tsp finely grated orange zest
• 1 cup granulated sugar
• 1 generous pinch of salt
• 1 cup whole milk
• 2 large eggs, lightly beaten
• ⅔ cup finely chopped crystallized ginger (optional)
• For the syrup: ¾ cup granulated sugar
• ⅓ cup water
• ⅓ cup dark or spiced rum
• 1 tsp ground ginger

Instructions

1. Melt the butter and corn syrup together in a small saucepan over low heat. Stir until smooth, then set aside to cool.
2. Heat the oven to 375°F. Grease a 9-inch springform pan (a pan with a removable side) and line the bottom with parchment paper.
3. Sift the flour, baking soda, ginger, cinnamon, and pepper into a large bowl. Sifting means pushing the dry ingredients through a sieve to remove lumps.
4. Stir in the sugar, orange zest, and salt. Add the milk and eggs and whisk until smooth.
5. Add the cooled butter mixture in four parts. Stir until combined after each part.
6. Fold in the crystallized ginger, if using. Chop it finely so it does not sink.
7. Pour the batter into the pan. Bake for 40 to 45 minutes, until the cake is golden and springs back when pressed. Let it cool in the pan for 15 minutes.
8. While the cake cools, put the syrup ingredients in a saucepan. Simmer for 3 to 5 minutes, stirring now and then.
9. Poke the cake all over with a skewer. Brush the warm syrup evenly over the top and let it soak in.
10. Cool the cake completely, then remove the pan side and slice.