The saying goes: April Showers Bring May Flowers…well, May is going to be blooming because it is definitely showering around here. When the weather is like this, I think there is only one drink that feels appropriate: A Dark and Stormy.
The Dark and Stormy is a simple cocktail made up of only three ingredients, but it packs a big punch! The drink consists of lime juice, ginger beer, and dark rum. You float each layer on top of the next, ending with the rum to create a stormy atmosphere in a glass. The lime is tart, the ginger beer is spicy and the rum serves up sweet molasses notes for the perfect spring cocktail.
Dark and Stormy:
In a highball glass (that’s the long skinny one) add the lime juice, add ice, then begin to layer ginger beer and finally, the rum. Garnish with a lime twist or wedge. Cheers!
In my constant quest to combine the two things I love the most: booze and baked goods, the Dark and Stormy seemed like the perfect marriage. Ginger has a natural place in the dessert world, and rum has the right balance of sweetness to glaze a cake perfectly. I went back to my favorite bundt cake for this month’s Boozy Baking installment. I made a ginger and lime bundt cake with a rum glaze. I candied lime on the top for a delicious and bright bit of decoration. Here’s the recipe below!
Ingredients for cake:
- 1 cup unsalted butter, room temperature
- 2 ½ cups sugar
- 3 cups all-purpose flour (plus more for pan)
- 2 tablespoons grated lime zest
- ⅓ cup minced candied ginger (it’s really important that the ginger is minced very well, otherwise it will sink to the bottom of the cake)
- 2 tablespoons grated fresh ginger
- 1 teaspoon salt
- 1 teaspoon baking soda
- 6 large eggs
- 1 cup greek yogurt (fat is your friend, in this case)
Ingredients for the glaze:
- 1 cup confectioner’s sugar
- ⅓ cup Gosling’s Black Seal Rum
- ⅓ cup lime juice
- 2 tablespoons unsalted butter
- Preheat oven to 350 degrees, grease and flour bundt pan
- In an electric mixer, cream together the butter and sugar until white and fluffy
- Whisk together flour, lime zest, ginger, salt and baking soda
- To creamed butter mixture, add eggs one at a time, beat well after each addition
- Alternately add flour mixture in 3, and greek yogurt in 2. Beginning and ending with the dry ingredients.
- Spoon mixture into prepared pan, create a level surface
- Bake for 55-60 minutes, until a toothpick comes out clean.
- Wait at least 15 minutes before turning out cake onto cooling rack. Once cake has cooled completely, pour over glaze.
- Melt butter in small sauce pan
- Add rum, lime juice and sugar
- Stirring constantly bring glaze to a simmer to thicken slightly
Candied lime is optional, and sort of a pain in the ass to do, but it definitely makes for a pretty topping. Here’s instructions on how to do it, because nobody does it better than Martha. Cheers and Ciao!