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This is a yummy coffee and rum drenched butter cake, its best made the day before. Serves 10.
Preheat oven to 180 degrees
To make syrup heat sugar and water in saucepan until it dissolves and becomes syrupy, then add coffee and rum and allow to cool
To make cake Cream the butter and sugar with electric beaters until light and fluffy. Add eggs one at a time whilst still beating.
Add flour and milk and mix all together with a spoon until well combined
Lightly grease an 18cm ring mould cake tin and sprinkle with bread crumbs
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
Once cooled, turn the cake out to make sure that it releases easily. Return to the tin, drench the cake in syrup then refrigerate.
Allow the cake to soak up all the syrup. This will take a few hours but I prefer to leave it over night.
To serve- Tip cake out of tin upside down and top with whipped cream and flaked chocolate.
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