The only slightly time-consuming task here was peeling some fresh ginger. You need to peel and slice enough to fill one-half cup. Then, the fresh ginger was finely minced in the food processor. Next, brown sugar, cinnamon, ground dried ginger, allspice, cardamom, salt, molasses, butter, an egg, rum, water, flour, and baking soda were added. In all of about 15 seconds, the batter was done. The cake baked in an eight-inch square pan for about 30 minutes. I whipped mascarpone and cream with a scant bit of sugar and washed a lime for zesting. Once the cake was cool, it was ready to be topped with the lime zest, some whipped cream, and a drizzle of more black rum.
Ginger and molasses have become a couple of my favorite ingredients in recent years, and they’re especially good in the wintertime. They’re also quite good with the flavor of rum. Admittedly, our winter hasn’t been too harrowing, but still, a dessert that brought back memories of Bermuda was a welcome idea.
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