GINGER CAKE WITH RUM SAUCE ( TASTE OF NOVA SCOTIA)
Steps:
- Butter & flour a 10 inch Bundt pan, set aside
- In a bowl, whisk together dry ingredients except sugar and ginger root.
- In separate bowl, whisk together sugar, oil , molasses, eggs, water and ginger root.
- Stir flour mixture into molasses mixture one third at a time.
- Stir in crystalized ginger & pour into Bundt pan.
- Baked in 350 degree oven for about 1 hour or until toothpick comes out clean. Cool on rack for 30 min.
- Remove from pan; let cool completely on rack. Serve with Rum Sauce.
- In small saucepan bring the brown sugar, whipping cream and butter to a boil and keep it at a boil for 3 minutes.
- Remove from heat and stir in Rum & vanilla. Cool slightly and pour over warm cake.
GINGER RUM CAKE
This is my boss' favorite cake. Somehow, it makes even boring meetings more "palatable." I even gave the recipe to the vice president of one of my law firm's biggest clients! I like to make it in loaf pans rather than a tube pan because it still tastes great but is much easier to transport.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
- Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
- GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
- Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
- Do not cut cake for at least several hours.
GINGER-RUM BUNDT CAKE
Provided by Aida Mollenkamp
Categories dessert
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
- Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
- Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
- Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
- When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.
GINGER CAKE WITH YOGURT-RUM SAUCE
Make and share this Ginger Cake With Yogurt-Rum Sauce recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- For the cake:.
- heat oven to 350. Spray 8" square pan with spray. In large bowl, stir flour, cinnamon,ginger,nutmeg,baking powder,baking soda, cloves and salt. In medium bowl, combine molasses, eggs,oil and sugar.Beat with wire whisk till well blended. Whisk in yogurt, then boiling water. Pour half the molasses mixture into dry ingredients stir just till moist.Add the remaining molasses mixture; stir just till mixed (will be lumpy). Pour batter into pan. Bake 45-55 minutes. till cake is springy to the touch. ckae will form cracks on top. Cool on wire rack 30 minutes, flavor will improve on standing.
- To make sauce:.
- combine yogurt, sugar and rum in small bowl. Cut cake in 12 pcs then spoon sauce on top, for each serving.
Nutrition Facts : Calories 257.7, Fat 8.3, SaturatedFat 1.4, Cholesterol 36.3, Sodium 159.6, Carbohydrate 42.1, Fiber 0.9, Sugar 21.5, Protein 4.3
CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE
Got this recipe from a Nov. 1990 issue of Classic Pillsbury Cookbooks and have been making it ever since. I have made this dessert a Christmas tradition in our household (though have also served it for other special occasions). Everyone who has sampled it gives it a "thumbs up".
Provided by Nova Scotia Cook
Categories Breakfast
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Generously grease and lightly flour 12 cup fluted tube pan.
- In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
- Add vanilla and orange peel.
- Add eggs 1 at a time, beating well after each addition.
- In medium bowl, combine 3 cups flour, baking powder and salt.
- Add alternately with sour cream, beating well after each addition.
- Gently stir in cranberries.
- Pour batter into greased and floured pan.
- Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes.
- Remove from pan.
- Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
- Stir in half-and-half and 1/2 cup butter.
- Cook over medium heat until thickened and bubbly, stirring constantly.
- Remove from heat; stir in rum.
- Serve warm sauce over cake.
Nutrition Facts : Calories 545.4, Fat 28.9, SaturatedFat 17.5, Cholesterol 141.3, Sodium 340.8, Carbohydrate 67.3, Fiber 1.1, Sugar 47.9, Protein 5.6
EASY NOVA SCOTIA CARROT CAKE
This recipe is a family favourite with just the right combinations of spices, a moist cake that is definitely a crowd pleaser. If you aren't an expert baker, this can all be done in one saucepan. This is one easy to make cake.
Provided by Sweet Heart
Categories Breads
Time 1h15m
Yield 2 5x9 loafs, 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350F.
- Grease and flour a 9x13" pyrex dish, or 2 5x9" loaf pans.
- In a large saucepan combine carrots, raisins, butter, sugar, spices and water and bring to a boil on medium heat.
- Cool and add all remaining dry ingredients.
- Stir well and pour into prepared baking pan (s).
- Bake at 350F for 1 hour, until cake test done.
- If desired, frost with your favorite cream cheese frosting and garnish with crushed pineaples and nuts.
- Enjoy!
NOVA SCOTIA BLUEBERRY CREAM CAKE
I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!
Provided by Paul
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
- In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
- In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
- Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g
GINGERBREAD CAKE WITH RUM RAISIN SAUCE
This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836
Provided by grandma2969
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°.
- Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
- In a small bowl, beat the eggs and set aside.
- In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
- Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
- Pour the batter into a greased 9" square pan and spread it out evenly.
- Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
- While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
- Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
- In a small bowl, combine the cornstarch and remaining 1/3 cup water.
- Add it to the bubbling sauce and cook until the sauce thickens.
- Serve hot over squares of warm gingerbread.
- NOTE**Both gingerbread and sauce can be reheated in a microwave.
Nutrition Facts : Calories 614.8, Fat 17.9, SaturatedFat 9.4, Cholesterol 75, Sodium 462.4, Carbohydrate 109.1, Fiber 2, Sugar 64.3, Protein 7.2
PEAR GINGER CAKE WITH BUTTERED RUM SAUCE
From a Galveston-area church cookbook, this is a delicious and spicy cake - perfect for autumn or anytime!
Provided by loof751
Categories Dessert
Time 1h5m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Drain pears and reserve 1/3 cup of the syrup. Cut each pear half into 4 pieces.
- Mix brown sugar and 6 tablespoons melted butter and spread in the bottom of a greased 9x13 baking pan. Arrange pear pieces, rounded side up, in rows on top of sugar mixture.
- Mix together cake mix, buttermilk, reserved pear syrup, oil, eggs, ginger, and cinnamon in a large bowl. Mix 1 minute on low speed. Scrape sides of bowl, then mix at medium speed for 3 minutes.
- Pour batter over pears in pan. Bake ar 350 degrees for 45 minutes.
- While cake is baking, boil together 1/2 cup butter, sugar, and water for 1 minute. Add rum. Cool.
- Frost cooled cake with cooled icing.
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