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A few months ago work celebrated Bermuda Day and I figured what a perfect excuse to have a go at making a Dark and Stormy cake…it has just taken me forever to blog about it!

The Dark and Stormy cocktail is said to be Bermuda’s national drink (which is also applied to the Rum Swizzle), made with dark rum, ginger beer and a few squeezes of lime.  Although you could probably use a number of dark rums it seems only right to use a Bermudian rum which traces it’s history back as far as 1806 – Goslings Black Seal rum.  Goslings reminds me of brown sugar and rich fruitcake (like the kind you get at Christmas), but it’s also smooth, thick and pleasantly tingly on the tip of the tongue when sipped.  But doesn’t have that catch-in-the-back-of-your-throat “ARGH alcohol” reaction that some spirits do, so I figured it would be fine to use neat in icing.

First attempt at Dark and Stormy cake

I initially thought of a Goslings rum icing with a ginger and lime cake, so tried this out in the form of cupcakes.  They were nice, but getting the flavours to stand out was a little tricky, particularly as I underestimated how much ginger you need to add to get a ginger tasting cake (every kind of ginger in the world it seems).  So I switched to making a full sized cake with ginger and lime layers sandwiched together with a butter cream icing flavoured with Goslings.  Yum, rum flavoured icing is delicious!

Dark and Stormy cake

Ginger layer
175g caster sugar
175g butter
3 eggs
30g glace ginger
0.5 tbs syrup from stem ginger
2 tsp root ginger, grated
2 pieces of stem ginger, diced
185g self raising flour
3 tsp ground ginger
Lime layer
50g caster sugar
50g butter
1 egg
50g self raising flour
Goslings icing
25ml Goslings Black Seal Rum (if you can get more in and keep the consistency I say go for it)
75g butter
175g icing sugar

Cream in butter and sugar together, then add the eggs one-by one, making sure they’re mixed in well.  Once you’ve done this it’s time to add all the ginger – the root ginger should be grated and the other chunks of ginger cut as small as possible.  Unless of course you want bits in your cake, but I try and avoid this.  Sift in the self raising flour and add in the ground ginger and pour into a fairly deep cake tin.  Bake until you can prick with a toothpick and it comes out clean.  Leave to cool and make  the lime layer.

The lime layer is pretty similar to the ginger layer – cream the butter and sugar, add the egg and sift in flour.  But before you add the flour zest one lime and use the juice for the mix.  Bake until it passes the toothpick test.

Once cooled make up the rum icing; cream in the butter and icing sugar.  Add in the rum a little at a time, you don’t want the butter cream icing to get too runny but you want to get in lots of rum too.  I tend to leave mine for a few minutes to thicken a bit.  Reserve a little for the top, then spread the rest over the ginger cake with a palette knife, sticking the lime layer to the top.  Use the top to decorate as you please.  I left mine with thicker rum icing in the middle and just used a little to stick the lime slices to the top (which were purely ornamental).

Then EAT!

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