Sunday, 15 February 2015

Coffee and Triple Rum Cake

I really am not doing well with extending my baking repertoire beyond a cake. I have been meaning to diversify my sweet bakes this year and make more puddings, pies and crumbles, unfortunately this has not gone to plan as I expected. This, in part because I am regularly reminded and think off all the cakes I adore, the flavour combinations, the layers, the textures, the topping and the list goes on. I have not made a coffee cake for some time, nor have I made a rum cake for some time, so I when I saw this recipe from Levi Roots, last summer, for a Coffee and Rum cake, I promptly put this on my to bake list. I have tweaked this recipe slightly to add more rum (that can't be a bad thing really?), a tbsp of dark rum in the mixture and rum to make my rum butter cream, instead of the suggested whipped cream, taking the original coffee and rum cake to a Coffee and Triple Rum Cake. 
This cake was incredibly easy to make, there were no fancy layers, just a rum soaked sponge topped gloriously with rum butter cream. The cake was moist and the rum certainly cake through to give it a pleasant ferocious sensation with every bite. Warning: This cake is not suitable for munchkins :-) x 

Here is how my Coffee and Triple Rum Cake turned out:
Coffee and Triple Rum Cake.

Coffee and Triple Rum Cake.

Coffee and Triple Rum Cake. 

Coffee and Triple Rum Cake - slice.

Coffee and Triple Rum Cake in the making. 

Coffee and Triple Rum Cake in the making. 

Recipe for Coffee and Triple Rum Cake.
Serves 8
175g butter, softened, plus extra for the tin.
175g soft brown sugar.
3 eggs, lightly beaten.
175g self-raising flour, sifted.
Pinch of salt.
5 tbsp caster sugar.
80ml rum.
1 tbsp dark rum (I used Havana Club) 
300ml whipped cream
425ml very strong hot coffee.

Recipe for rum butter cream can be found when you click here.

1) Preheat the oven to 190C/375F/gas mark 5
2) Beat the butter and brown sugar, using an electric mixer or by hand, until pale and fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour, salt and add the 1tbsp rum. Put in a greased (20cm) 8in cake tin, and bake for 30-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Turn out on to a wire rack and leave to cool.
3) Add the caster sugar and rum to the coffee and taste - you may want more sugar or rum to taste.  Put the cake back in its tin and pierce it all over with a skewer, then pour the coffee slowly through the holes, soaking the sponge, and leave overnight.
4) Whip the cream into soft peaks. Turn out the cake and decorate with the cream and pecans. Alternatively, follow my recipe for rum butter cream.

I am sharing my Coffee and Triple Rum Cake to a  revered blogger Jacqueline from Tinned Tomatoes, monthly bookmarked recipes challenge. This month's theme is vegetarian bookmarked recipes, as I bookmarked this recipe from last summer, it qualifies for this challenge. 

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