Chocolate & Rum Cake

There are hundreds of different brands and types of rum available in the shops and each have an individual taste due to the flavours and spices used in them. We have specially chosen this rum which works amazingly in this chocolate cake recipe. We recommend The Kraken Rum for this recipe.
This rum is dark and flavourful. When the alcohol burns off in the oven it leaves fantastic flavours of molasses and cinnamon with a light hint of cloves. It just all works perfectly. The Kraken Rum is available in most large stores in the US and has now been released in the UK! You can check out more details here.

The Ingredients:

320g Butter

550g Caster Sugar

5 Eggs

2tbsp Rum

380g NEILL'S® Plain flour

260ml Milk

0.5tsp Baking Powder

0.5tsp Salt

60g Good Quality Cocoa Powder

Icing Sugar for dusting

The How-To:

Preheat oven to 170c.

Grease a (aprox 30cm) Bundt cake tin.

Cream the butter and sugar together until they form a smooth mixture.

Beat the eggs into the mixture one at a time.

Beat in the rum.

In another large bowl sieve the flour, cocoa powder, salt and baking powder together.

Now stir in the flour mixture into the creamed butter mixture alternating with the milk.

Do not over stir.

Pour into the prepared Bundt cake tin and bake near the bottom of the oven for 60 mins until a skewer inserted comes out clean.

Allow to cool for 10-15 mins in the cake tin before turning out. Allow to cool and then dust with icing sugar or decorate with chocolate.

You’re Done!

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