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1
Adjust rack one-third up from bottom of oven.
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2
Preheat oven to 350 degrees.
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3
Butter a 9 x 3?-inch tube pan (or two loaf pans).
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4
Sift together flour, baking powder, and salt and set aside.
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5
Combine milk and rum and set aside.
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6
In large bowl of electric mixer cream the butter.
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7
Add the sugar and beat for 2 to 3 minutes.
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8
Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth.
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9
On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition.
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10
Stir in grated ginger.
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11
Turn the batter into prepared pan(s).
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12
Level top by gently shaking pan back and forth.
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13
Bake for about 65 minutes until a cake tester comes out dry.
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14
Let cake stand in the pan for about 3 minutes and then cover with a rack and invert.
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15
Remove pan, leaving the cake upside down.
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16
Place over a large piece of aluminum foil or wax paper and prepare glaze.
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17
GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
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18
Stir the rum and sugar together and brush all over the hot cake until absorbed.
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19
If using loaf pans, turn the cakes over and brush the tops too.
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20
Do not cut cake for at least several hours.
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21
Note: To make ginger-flavored rum, soak slices of fresh ginger in rum for at least a week.
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22
The alcohol will preserve the ginger for a very long time.
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23
I keep using the ginger from the jar and then just add more to keep the flavor consistent as I use and then add more rum too.
