This is a yummy coffee and rum drenched butter cake, its best made the day before. Serves 10.


  • Cake

  • ¾ cup (180gms) butter

  • ¾ cup caster sugar

  • 3 eggs lightly beaten

  • 1 ½ cups Self raising flour

  • 2 Tablespoons milk

  • Butter for greasing cake tin

  • Breadcrumbs for cake tin

  • Syrup

  • 1/3 cup sugar

  • 2/3 cup water

  • 6 tablespoons rum (also works well with brandy)

  • 1 ¼ cup strong coffee

  • Topping

  • 400mls whipped cream

  • dark chocolate for garnish


  • 1.

    Preheat oven to 180 degrees

  • 2.

    To make syrup heat sugar and water in saucepan until it dissolves and becomes syrupy, then add coffee and rum and allow to cool

  • 3.

    To make cake Cream the butter and sugar with electric beaters until light and fluffy. Add eggs one at a time whilst still beating.

  • 4.

    Add flour and milk and mix all together with a spoon until well combined

  • 5.

    Lightly grease an 18cm ring mould cake tin and sprinkle with bread crumbs

  • 6.

    Pour mixture into tin and bake in 180 degrees oven for about ½ hour. Its usually golden on top, but to be sure you can test the centre by poking a skewer into the middle, if it comes out clean- its cooked. Remove from oven and cool in tin

  • 7.

    Once cooled, turn the cake out to make sure that it releases easily. Return to the tin, drench the cake in syrup then refrigerate.

  • 8.

    Allow the cake to soak up all the syrup. This will take a few hours but I prefer to leave it over night.

  • 9.

    To serve- Tip cake out of tin upside down and top with whipped cream and flaked chocolate.

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