Posted in Drinkables, Home Baking, Sweets for the Sweet

In Which One Turns a Favorite Cocktail Into a Luscious Cake…

Plain-looking, but incredibly lush

The cake at the top of this post looks rather plain, yes? Truth be told, however, it actually has a dark secret – a dark & stormy secret, to be exact!

The dark & stormy is a combination of dark rum, ginger beer (the cloudy sort, hence the ‘stormy’ appellation), & lemon zest. It’s lightly sweet, a bit spicy, with a hint of citrus to add a bit of tang to it. It is, seriously, the only rum-based cocktail I like – mostly because of the ginger beer more than anything else.

Seeing how I needed to bake a cake for a community meeting today, I decided to share my favorite cocktail in a manner that would make it the perfect thing for a morning-tea / Sunday brunch gathering. And so, I ended up with a Dark & Stormy Slab.

As plain as this baby looks, it delivers in a seriously good way with regard to both taste and texture. It is delightfully moist and fluffy at the same time. The taste is richly buttery and the rum mellows out into a taste reminiscent of properly done caramel. The lemon and ginger hints make it interesting and give it a delectable aroma. It’s great paired with a flat white or a latte: these creamy, bittersweet coffees were made to match the buttery moreishness of this cake.

One last thing: use an alcoholic ginger beer or a ginger-flavored vodka-pop. The additional alcohol helps the cake rise better.

Dark & Stormy Slab

  • 1-1/2 cups butter, softened
  • 1-1/4 cup granulated white sugar
  • 3 eggs
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/2 cup dark rum
  • 1/4 cup alcoholic ginger beer
  • 1 tsp lemon flavoring
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 cup milk

Preheat oven to 350° / Gas Mark 4. Grease & flour a jelly roll pan; set aside.

Cream together the butter & sugar till light & fluffy. Whisk in the eggs, baking powder, & baking soda till well combined. Pour in the rum, ginger beer, & flavorings; mix till it looks curdled.  Add 1 cup of flour; mix & add the milk. Continue with the remaining flour & milk. Mix till a rich, thick batter is formed.

Pour batter into prepared pan & bake for 50 – 55 minutes. Remove from oven & cool for 10 – 20 minutes in the pan before cutting into squares.

Serves 24.


Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended in June 2016 These days, she works full time at Philippine Tatler as a features writer under the nom de guerre Marga Manlapig. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel. Follow her on Instagram at @midgekmanlapig.

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