Jamaican Ginger Cakes With Vanilla Butter Rum Sauce

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease two 12-cup cupcake pans.

2. Step 2.

   In a small saucepan, bring a 3-inch piece of fresh ginger and ½ cup water to a boil. Remove from heat and let steep for 15 minutes; discard the ginger. Stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.

3. Step 3.

   In a mixing bowl, beat 6 tablespoons (¾ stick) unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg. In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.

4. Step 4.

   Beat the flour mixture and the banana-ginger-cognac mixture into the butter mixture in three alternating additions, starting and ending with flour. Pour the batter into the prepared cupcake pans. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack.

5. Step 5.

   While the cupcakes bake, make the Foster sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons (¾ stick) unsalted butter, and 3 tablespoons light corn syrup. Stir until the mixture reaches a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana. Set aside.

6. Step 6.

   Just before serving, heat a flambé pan in a warm oven (275°F) for 10 to 15 minutes. Remove the pan and place it on a hotplate in the center of the table. Arrange 4 bananas, sliced lengthwise, around the perimeter of the pan and add a few spoonfuls of the Foster sauce. Stack the cupcakes in the center of the pan. Top with vanilla ice cream and the remaining sauce. Carefully ignite the sauce with a long match or lighter, and serve immediately.