- Home
- Recipes
- Baking and desserts
- Cheat’s ginger, salted caramel and rum cake
Cheat’s ginger, salted caramel and rum cake
Published: April 12, 2019 at 12:03 PM
Save recipe
Serves 8
Easy
Total time: 25 mins
+ chilling
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
Transform simple ginger loaf into this boozy cake in just 25 minutes by soaking in rum and caramel then layering with boozy caramel cream
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Bake this ginger, caramel and rum cake then check out our easy ginger cake, rum baba, Jamaican ginger cake, rum cake and parkin.
Looking for more salted caramel recipes? Try our salted caramel cake, salted caramel chocolate fondants and salted caramel shortbread.
Ingredients
Nutrition
-
1 ginger loaf cake (we used McVitie’s Jamaica ginger cake)
-
400ml double cream
-
4 tbsp dark rum
-
8 tbsp salted caramel from a jar (we used Bonne Maman)
-
2 balls stem ginger in syrup
chopped, plus some syrup from the jar
Nutrition: per serving
- kcal423
- fat30.6g
- saturates18.1g
- carbs30g
- sugars21.4g
- fibre0.7g
- protein2.4g
- salt0.3g
Ad
Method
-
step 1
Cut the loaf cake horizontally, dividing it into 3 long layers.
-
step 2
Put the cream, 2 tbsp of rum and 5 tbsp of salted caramel into a bowl and whisk until the mixture is holding peaks.
-
step 3
Arrange the bottom layer of cake on a serving plate. Brush with rum, then spread over 1 tbsp of the remaining caramel and a 2-3cm layer of cream mixture. Sit the next layer of cake on top and repeat the rum, caramel and cream layering, then repeat with the final layer of cake. Use the rest of the cream to completely cover the loaf cake. Use a small palette knife to swirl the cream into a rough pattern.
-
step 4
Chill in the fridge for 3-4 hours (or overnight, if you like). This will give the cream a chance to set, while all of the flavours combine.
-
step 5
To finish, sprinkle with the chopped ginger and drizzle with some of the syrup from the jar. Cut into slices to serve.
Check out more of our boozy bakes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue