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Categories:
flour baking soda ground cinnamon nutmeg ground cloves ground ginger salt turbinado sugar unsalted butter light rum egg unsweetened applesauce unsalted butter turbinado sugar milk light rum vanilla salt confectioners sugar
Viewed: 64 - Published at: a year agoIngredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup turbinado sugar such as Sugar in the Raw
- 1 stick (1/2 cup) unsalted butter, softened
- 2 teaspoons light rum
- 1 large egg
- 1 cup plus 1 tablespoon unsweetened applesauce
- 3 tablespoons unsalted butter
- 1 cup turbinado sugar
- 6 tablespoons canned evaporated milk
- 1 teaspoon light rum
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1/4 cup confectioners sugar
- a 10-inch springform pan (25 cm)
Method
- Place oven rack in middle position and preheat oven to 350°F. Butter pan and set aside.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- Beat together sugar, butter, and rum with an electric mixer at medium-high speed until combined well, then add egg and beat until pale and fluffy, 2 to 3 minutes with a stand mixer or 5 to 6 minutes with a handheld. Reduce speed to low and add dry ingredients, mixing until combined well. Add applesauce and mix until combined well.
- Spread batter evenly in springform pan and bake until a wooden pick or skewer comes out clean, 30 to 35 minutes.
- Cool cake in pan on a rack 10 minutes, then remove side of pan and cool completely.
- Melt 2 tablespoons butter in a 1 1/2- to 2-quart heavy saucepan, then add sugar and evaporated milk and simmer, stirring constantly until sugar is dissolved, about 4 minutes.
- Remove from heat and whisk in rum, vanilla, salt, and remaining tablespoon butter, then whisk in confectioners sugar 1 tablespoon at a time. Cool to warm, about 20 minutes, then spread over cooled cake.
