Ingredients for 12-14 portions
3 cups of all purpose flour
2 Tsp. of baking powder
½ Tsp. of salt
¼ Tsp. of freshly grated nutmeg
¼ Tsp. of ground cinnamon
¼ Tsp. of ground cloves
16 Tbs. (2 sticks) of unsalted butter
1 ½ cups of granulated sugar
4 eggs
1 Tsp. of finely grated fresh ginger
2 Tsp. finely grated lemon zest
1 Tsp. vanilla extract
1 cup of milk
1 cup of finely chopped crystallized ginger, tossed with 1 Tbs. of flour
Have all the ingredients at room temperature. Preheat the oven to 350°F. Grease and flour a 9-by-13-inch cake pan. Mix the flour, baking powder and dry spices in a mixing bowl and set aside. In another mixing bowl beat the butter with an electric mixer for 1 minute on low speed. Add the sugar, increase the speed and beat it for about 3-4 minutes until fluffy. Add one egg at time beating for 1 minute each time until incorporated. Occasionally scrap down the sides of the bowl. When the mixture is creamy add the fresh ginger, lemon zest and vanilla. Reduce the speed and incorporate the flour and the milk alternating and beginning and ending with the flour. When everything is incorporated, fold the crystallized ginger with a spatula.
Pour the batter in the previously prepared cake pan and bake it for about one hour, until a toothpick inserted into the center of the cake comes out clean. Transfer the pan to a wire rack and cool the cake upright in the pan for 10 minutes.
Ingredients for the rum glaze
1 cup granulated sugar
1/2 cup water
1 Tbs. of rum
Confectioners' sugar for dusting
In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the rum. Generously brush the warm cake with the glaze. Let the cake cool to room temperature. Dust with confectioners' sugar just before serving.
(*) With Williams-Sonoma´s recipe
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