This is a Caribbean sweet cake that is drenched in spiced rum.
Ingredients
3.5 OZ / 100 G sugar
2 OZ / 50 G brown sugar
2.5 OZ / 75 G butter
2 EA eggs
9 OZ / 250 G cake flour
4 TSP baking powder
1 TSP vanilla extract
7 OZ / 200 G milk
2 OZ / 50 G cream
7 OZ / 200 G spiced rum
1.5 TBSP / 20 G caster sugar (for coating pan)
1 OZ / 30 G butter (for coating pan)
Directions
Add softened butter and both sugars into the mixing bowl. Attach the butterfly whisk and insert the measuring cup, mix for 1 minute / speed 4. Scrape down the sides.
Add the eggs to a small bowl and beat well with the vanilla, then remove the measuring cup and mix again for 1 minute / speed 4. While mixing, slowly add the eggs a little at a time until fully combined.
Add the flour, milk, cream and baking powder to the mixing bowl. Mix for 30 seconds / speed 3.
Grease a cake pan with butter and then coat it in sugar. Empty the sponge mix into the pan. Bake in a preheated oven at 360°F|180°C for 40 minutes or until cooked. Remove from the oven and allow to cool completely before removing from the pan.
Place the cake onto a serving plate, then slowly spoon the rum over the cake to allow the cake to absorb the rum.
Enjoy!
Recipe Note
TIP:
Leave out at room temperature and eat within 2 days.
