This beautiful bundt cake is bursting with the ginger, lime, and rum flavors of a dark and stormy cocktail. With fresh ginger and lime juice in the cake, and a rich rum syrup drizzled over the top, this grown up cake will have you dreaming of tropical islands and sunshine.
I’m always looking for excuses to reinvent my favorite drinks in dessert form (see these cupcakes, or these). The weather may be consistently above freezing these days, and the geese are starting to come back to the pond behind our house, but it’s still awfully gray outside. I mean, the pond is still partly frozen, which I know because the kids and have spent some time watching the geese tiptoe daintily across the icy surface, so I harbor no illusions that spring is just around the corner. Which is all to say that I think I was subconsciously dreaming about our summer getaway to the Bahamas last year when I came up with this recipe idea.
I love the warm, spicy flavor of fresh ginger, and I think it goes especially nicely with the tart lime and sweet dark brown sugar in this cake. With the rum glaze soaking in, this cake really does warm you up when you take a bite. It’s incredibly moist, thanks to that boozy glaze, and it keeps really well for three or four days. I don’t like my cakes overly sweet, and this one has just the right balance thanks to the spicy ginger and the tart citrus. It’s really addictive and perfect for a party, and it looks picture perfect dusted with a little powdered sugar.
- I used this beautiful bundt pan, but this recipe will work in any 10-cup bundt pan.
- The rum in the glaze is not cooked, so this cake is slightly alcoholic. If you want to serve it to kids, skip the glaze.
- I dusted the cake with powdered sugar by putting a few tablespoons of powdered sugar in a mesh strainer and then lightly tapping the strainer over the cake. It gives the cake a lovely textured look, but you don’t need it for the cake to be delicious.
- 3 cups all-purpose flour
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 16 tablespoons unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup sugar
- Zest of 2 limes, finely grated
- 2 tablespoons grated ginger
- ¾ cup milk
- 4 large eggs, at room temperature
- ¼ cup freshly squeezed lime juice
- 8 tablespoons unsalted butter
- 1 cup sugar
- ¼ cup water
- ¼ cup rum
- Preheat the oven to 350°F and generously butter a 10 cup bundt pan (this is a standard size).
- In a small bowl, combine the white sugar and the lime zest. Rub the lime zest into the sugar using your fingers, until it is fragrant. In a separate bowl, combine the flour, baking powder, and salt.
- In a large bowl and using a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter for 2 minutes, until light and fluffy. Add the brown sugar and sugar and lime mixture, and cream for 2 minutes more, until combined.
- Add the eggs one at a time, beating for a minute or so between each addition.
- Add half of the dry ingredients and mix in at low speed. Add the milk and lime juice and mix to combine, followed by the rest of the dry ingredients. Only mix until the batter is combined, or the cake will turn out tough.
- Bake the cake for 50-60 minutes, until a tester inserted into the cake comes out clean. While the cake bakes, make the glaze (see below).
- While the cake is still in the pan, poke it all over with a toothpick, then brush on the glaze. Allow the cake to cool in the pan for 5 minutes, then carefully turn it over onto a cooling rack. Brush glaze all over the top of the cake. Repeat this 2 or 3 more times, until the cake is completely cook and ready to serve. You can serve it with extra glaze, if desired.
- Melt the butter in a small saucepan over medium heat. Add the sugar and water and increase the heat to high, bringing the mixture to a roiling boil. Decrease the heat to low and simmer, stirring occasionally, until the syrup has thickened, 5-7 minutes.
- Take the saucepan off the heat and allow the mixture to cool for a few minutes. Add the rum and stir.