Ginger Rum Cake
Recipe courtesy of Wendy Carballo of Colesville, MD, for the Holiday Cakes Cook-Off
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By tandjlovelett_7...
Silver Spring, MD
on April 27, 2007
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Very tender cake, almost fluffy, and easy to make. I omitted rum and substituted a sugar syrup made with equal H20 and sugar. 1 cup each plus 3 oz of fresh ginger. I then pureed 3 oz of syrup with ginger & strained. I used that in place of rum. The balance I used to soak the cake. I made 12 muffins and a 6" springform. The cake tasted even better the next day.