For the dough:
1 cup (200 g) unsalted butter, softened
1 cup (160 g) confectioners' sugar
1/2 cup (90 g) all-purpose flour
4 eggs
3 tablespoons fresh ginger, peeled and grated
2 1/2 cups (300 g) all-purpose flour
1 tablespoon baking powder
For the glaze:
1/2 cup (120 ml) rum
1 cup (240 ml) orange juice
1/3 cup (50 g) confectioners' sugar
For the dough:
1 cup (200 g) unsalted butter, softened
1 cup (160 g) confectioners' sugar
1/2 cup (90 g) all-purpose flour
4 eggs
3 tablespoons fresh ginger, peeled and grated
2 1/2 cups (300 g) all-purpose flour
1 tablespoon baking powder
For the glaze:
1/2 cup (120 ml) rum
1 cup (240 ml) orange juice
1/3 cup (50 g) confectioners' sugar
Prepare the dough: butter a 9-inch springform pan and preheat the oven to 350°F
In a stand mixer, cream together the butter, confectioners' sugar, and refined flour until smooth
With the mixer still running, add the eggs one at a time, beating well after each addition, until light and fluffy
Add the grated ginger, all-purpose flour, and baking powder to the dough, mixing carefully
Pour the dough into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean
Remove from the oven and reserve
Prepare the glaze: mix together all ingredients
Poke the top of the cake with a fork and pour half of the glaze over it
Unmold onto a serving plate and drizzle with the remaining glaze.,
544 calories per slice
