Pumpkin-Ginger Rum Cake
Straight out of the kitchen of head Chef Nicolas Calias’ Boston restaurant Brasserie JO comes his much loved, fall favorite dessert, Pumpkin-Ginger Rum Cake. As delicious as it sounds, this treat is not too sweet and the splash of rum adds a savory kick. This baked goodie is the perfect autumn treat, whether it’s just a dinner with your family or if you’re entertaining guests. It will surely get the party started. Perhaps with alittle help from the rum!
Ingredients
Brasserie Jo
- 3 Cups AP flour
- 2 tbsp pumpkin spice
- 2 tsp baking soda
- 1 tsp salt
- 1¼ cup soft butter
- 1 ½ cup sugar
- 1 cup packed brown sugar
- 4 each large eggs
- 3 tbsp sweet ginger puree
- 15 oz pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp water
- ¼ cup chopped pecans
- 2 tbsp chopped crystallized ginger
- 1 each sugar decoration
- 2 oz crème anglaise
- 1 tsp chopped dried cranberries
- 1 each mint sprig
- 3 tbsp rum
Method:
1. Grease a 12-cup mold; sprinkle pecans 7 ginger evenly over the bottom
of the pan; set aside.
2. In a large mixing bowl, add flour, pumpkin pie spice, baking soda,
and salt; stir to combine.
3. In another large mixing bowl, cream 1 cup butter, 1 cup sugar, ¾
ginger puree and brown sugar
4. Add eggs one at a time, beat well to combine.
5. Add pumpkin and vanilla, beat well to combine.
6. Add flour mixture to batter one-third at a time, mixing well to
ensure smooth.
7. Pour batter into tube pan.
8. Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
To make glaze:
1. Melt the remainder of the butter in a saucepan.
2. Add in the remaining sugar and water, stir and bring to a boil (add
more water if needed).
3. Remove pan from heat, add in rum, stir to combine.
4. Poke holes in cake with a toothpick.
5. Pour half the rum mixture over the cake.
6. Let stand 5 minutes.
7. Pour the rest of the rum mixture over the cake.
8. Cool.
9. Plate as shown
