This twist on a ginger cake incorporates Tabasco and cinnamon and delivers a perfectly spiced dessert.
- 1 stick butter (8 tablespoons)
- 1/2 Cup light brown sugar
- 1 1/2 Cup molasses
- 2 Tablespoons water
- 1 1/2 Teaspoon ground cinnamon
- 2 eggs
- 1 shot dark rum
- 2-3 drops Tabasco sauce
- 3/4 Cups all purpose flour
- 1/4 Teaspoon baking soda
- 1/4 Cup ground almonds
Preheat the oven to 300 degrees. Grease a baking tin.
In a saucepan, melt the butter, sugar, molasses, and water. Bring this mixture to a boil, and allow it to boil for 5 minutes before setting it aside to cool. Once it has cooled, beat in the cinnamon, eggs, rum, and Tabasco to taste.
Sift in the flour, baking soda, and ground almonds, and fold these into the mixture.
Pour the batter into the baking tin and bake for 50-60 minutes.
Turn the cakes out of the pan and allow to cool on a wire rack.