I know a cake is particularly good when it all but disappears in an afternoon. This is one of those cakes and the reason why the images I have, really aren’t the best. I mean, there’s naff all left.
In fact, let’s be clear, the only reason I got these pictures was by diving into the kitchen to snaffle a photograph before the husband ate the last chunk.
But I digress. The cake has it’s recipe beginnings in leftover stem ginger in syrup, a couple of eating apples that were well beyond the crunchy stage, and some very delicious Honey Rum from Salford Rum, because I just thought it would work.
Spoiler alert. It really does.
After the apples had eyed be balefully from the fruit bowl for a few days, I dug out my old food processor and got to work, and the result is a sticky, boozy delight, great for sampling with a big mug of tea – or serve it warm with ice cream.
And of course, if you don’t fancy the rum, use a little milk, some cold tea, or even a little ginger beer or apple juice (just reduce it to 25ml worth of liquid).
Oh and this recipe also includes a sticky glaze to go over the top if you want it extra squidgy!
Sticky Apple Ginger and Honey Rum Cake
Ingredients
- 275 grams Self raising flour
- 100 ml Ginger syrup (from a jar of stem ginger)
- 2 or 3 Pieces of stem ginger (optional)
- 2 Large eating apples, peeled, cored and chopped
- 110 grams Butter
- 110 grams Soft brown sugar
- 1 Egg
- 50 ml Rum of choice
For the syrup (optional):
- 1 tbsp Dark brown sugar
- 25 ml Rum of choice
- 25 ml Apple juice
Instructions
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Preheat the oven to 170°C/Gas Mark 4.
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In a food processor, blitz your apples and the (optional) pieces of stem ginger until they're pureed.
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In a pan on the hob, gently warm the butter, rum, sugar, and ginger syrup until dissolved and liquid.
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Add to the apple and ginger in the processor and blend until smooth. This will cool the ingredients, whilst still keeping them liquid.
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Add the egg and repeat.
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Sift in the flour and gently combine (if you prefer, do this in a separate bowl. You just want to incorporate the flour, not overwork it).
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Pour into a lined loaf tin, and pop into the oven to bake. Check it after around 35 minutes. An inserted skewer should come out clean when it is finished.
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While the cake is baking, if you are making the syrup, this is the optimum time.
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Add all the ingredients to a pan on the hob and heat gently. When it comes to the boil, boil for a few minutes until it thickens slightly. Leave to cool.
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If using the syrup, when the cake is ready to take out of the oven, keep it in the tin and slowly pour over the syrup. The cake will soak this up and become even more sticky!
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When cool, slice and enjoy with a brew!
Great cake and easy to make. One question though…where’s the honey? It’s in the title but not in the recipe. Perhaps it should be in the syrup?
Also, a jar of stem ginger only contains about 50ml of syrup
Hi lovely, no honey in this at all. Not in the name or recipe.
Perhaps that’s a recipe I’ll look into.