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Hot Ginger Cake With Rum Infused Oranges

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CATEGORY CUISINE TAG YIELD
Grains, Eggs Caribbean Caribbean, Light 1 Servings

INGREDIENTS

50 g Eggs
40 g Flour, sifted
40 g Dark brown sugar
2 g Ginger, chopped
1 g Baking powder
45 g Butter
1 t Glycerine
5 g Black treacle
15 g Prunes, chopped
24 Orange segments
250 g Sugar
150 Rum

INSTRUCTIONS

Beat the butter and dark brown sugar till light and fluffy. Gradually
add the eggs. Mix in the flour, baking powder, glycerine and black
treacle.  Stir in the chopped prunes and ginger. Pipe 1/2 up on to a
greased 5cm  ramekin dish. Bake in the oven at 160C for 28 minutes.
Remove from the  oven.  Boil the rum and sugar till almost caramelised.
Quickly toss in the  orange segments.  Nappe over the top of the ginger
cake. Serve with 6 segments each.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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