Well Christmas is over and you may have some extra rum left over from the festivities…..or perhaps left over after your New Years Eve party. This is a brilliant and easy recipe to use up any spare rum. In fact good enough to go and buy some rum specially!! We think Sailor Jerry rum is the absolute best for flavour for this cake. Its sweet caramel flavour is perfect and enhances the other flavours in the cake.
175g Caster Sugar
185g NEILL’S®Self Raising Flour
1tsp Rum Extract / Flavouring (optional)
0.5tsp Vanilla Extract
2tbsp Good Quality Rum (Sailor Jerry Rum recommended)
244g Caster Sugar
1tsp Vanilla Extract
3tbsp Good Quality Rum (Sailor Jerry Rum recommended)
Preheat oven to 180c
Cream the butter and sugar together until light and creamy.
Add the eggs to the mix one by one ensuring each is combined before adding the next.
Stir in the vanilla, rum flavouring and rum.
Stir in the flour.
Fold together until just combined, do not over stir.
Pour into a 8 or 9 inch cake tin lightly greased and lined with baking paper.
Bake for 35 mins or until when a skewer entered comes out clean.
Allow to cool for 5 mins before removing from the tin completely.
While the cake is cooling slightly we can make the glaze.
Pour the sugar and water into a saucepan and place on the lowest heat, allow to come to a boil for a few minutes until the sugar has dissolved.
Mix in the rum, vanilla and butter into the syrup.
Return to the heat and allow to boil for a further 10 mins on the lowest heat. Always watch boiling sugar as it can bubble up quickly.
Remove from the heat and allow to cool for 20 mins, it will thicken the longer it sits.
Drizzle about 5 tbsp of the syrup over the cake and allow to soak in, repeat ever 5 mins. It is up to you how much of the syrup you use in the cake.
Set the cake aside and allow to completely cool. You can choose to top the cake if you wish (although it is excellent on it own too!) with either ready made frosting such as Betty Crocker or make up a third of a batch of the frosting recipe we have here