Cloves, ginger, and turbinado sugar make this a cake you'll adore. Plus, try the frosting on a variety of baked goods for a taste of the tropics all year.
Ingredients
For cake
1 1/2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 cup turbinado sugar such as Sugar in the Raw 1 stick (1/2 cup) unsalted butter, softened 2 teaspoons light rum 1 large egg 1 cup plus 1 tablespoon unsweetened applesauce For icing3 tablespoons unsalted butter 1 cup turbinado sugar 6 tablespoons canned evaporated milk 1 teaspoon light rum 1 teaspoon vanilla 1/8 teaspoon salt 1/4 cup confectioners sugar Special equipment: a 10-inch springform pan (25 cm)
Preparation
Make cake:
Place oven rack in middle position and preheat oven to 350F. Butter pan and set aside. Whisk together flour, baking soda, spices, and salt in a bowl. Beat together sugar, butter, and rum with an electric mixer at medium-high speed until combined well, then add egg and beat until pale and fluffy, 2 to 3 minutes with a stand mixer or 5 to 6 minutes with a handheld. Reduce speed to low and add dry ingredients, mixing until combined well. Add applesauce and mix until combined well. Spread batter evenly in springform pan and bake until a wooden pick or skewer comes out clean, 30 to 35 minutes. Cool cake in pan on a rack 10 minutes, then remove side of pan and cool completely. Make icing:Melt 2 tablespoons butter in a 1 1/2- to 2-quart heavy saucepan, then add sugar and evaporated milk and simmer, stirring constantly until sugar is dissolved, about 4 minutes. Remove from heat and whisk in rum, vanilla, salt, and remaining tablespoon butter, then whisk in confectioners sugar 1 tablespoon at a time. Cool to warm, about 20 minutes, then spread over cooled cake.
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