Butter for greasing
For the dough
1 cup of butter
1 cup of confectioner's sugar (160 g)
1/2 cup of confectioner's sugar
4 eggs
3 tablespoons of fresh ginger, grated, peel removed
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
For the glaze
1/2 cup of rum
1 cup of orange juice
1/3 cup of confectioner's sugar (50 g)
Butter for greasing
For the dough
1 cup of butter
1 cup of confectioner's sugar (160 g)
1/2 cup of confectioner's sugar
4 eggs
3 tablespoons of fresh ginger, grated, peel removed
2 1/2 cups of all-purpose flour
1 tablespoon of active dry yeast
For the glaze
1/2 cup of rum
1 cup of orange juice
1/3 cup of confectioner's sugar (50 g)
Preheat the oven to medium (180°C)
Grease a 25 cm diameter mold with butter, reserve
Prepare the dough: in a mixer, beat the butter with confectioner's sugar and refined sugar until creamy
Without stopping the machine, add the eggs one at a time, beating always until light and fluffy
Add the ginger, sifted flour with yeast, and mix carefully
Pour the dough into the mold and bake for 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: in a bowl, mix all ingredients well
Make holes on the surface of the cake with a fork and soak it with half the glaze
Unmold the cake onto a plate and brush it with the remaining glaze
Serve at room temperature.
