Details page sections

Cakes

Rum Cake

Name: Rum Cake
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: 200g butter, softened; 1 cup Chelsea Dark Cane Sugar; 1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water; 1 tsp vanilla essence; 2 Tbsp dark rum (or 1 tsp rum essence); 3 eggs; 2 cups self raising flour; ¼ cup milk; 300 ml cream, whipped to serve; Syrup; 1 cup Chelsea White Sugar; 1 cup boiling water; 1 Tbsp instant coffee powder; 2 Tbsp dark rum (or 1 tsp rum essence)

Preparation

25 mins

Bake

25 mins

Difficulty

Easy

Servings

Wonderful toffee syrup complements the coffee and rum flavours in this rum cake! But don't despair if you don't like rum, just substitute with your favourite liqueur or just plain vanilla essence.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

200g butter, softened
1 cup Chelsea Dark Cane Sugar
1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water
1 tsp vanilla essence
2 Tbsp dark rum (or 1 tsp rum essence)
3 eggs
2 cups self raising flour
¼ cup milk
300 ml cream, whipped to serve

Syrup

1 cup Chelsea White Sugar
1 cup boiling water
1 Tbsp instant coffee powder
2 Tbsp dark rum (or 1 tsp rum essence)

Chelsea Products in Recipe

Dark Cane Sugar

A moist, dark brown sugar...

details

White Sugar

The uniform size of the...

details

Reviews

What did you think of this recipe?

Method

Syrup : Some of this goes in the cake mix hence we are making it first!

Mix sugar and half cup boiling water together in a small saucepan. Stir over medium heat until the sugar dissolves then stop stirring and boil until a dark toffee colour develops. Remove from heat and carefully add the 2nd half cup of boiling water. Be careful as it splutters and bubbles. Stir to dissolve the toffee. Measure a half cup for the cake and stir the coffee and rum into the remainder. Set aside.

Cake : Preheat oven to 180ºC.

Mix butter and dark cane sugar until creamy. Add the dissolved coffee, vanilla and rum. Beat in eggs one at a time, then fold in the flour and milk and half a cup of syrup.

Divide the mixture between 2 x 20cm tins which have been well greased and their bases lined with baking paper. Bake for 25-30 minutes. Cool on a wire rack.

Drizzle the coffee syrup over the flat bases of the cakes and then sandwich the bases together with whipped cream. Serve slices with extra whipped cream and a drizzle of coffee syrup.