After a trip to Barbados I needed a rum fix. What's more perfect than rum and cake!
A simple cake mix was made with plain flour, sugar, butter, baking powder, salt, eggs and vanilla. A measure (or two) of rum was also added for flavour. I used extra vanilla paste and additional flour in place of yellow cake mix or custard powder because apparently my local shop doesn't sell either. I chopped some walnuts and coated them in flour to sprinkle over the top of the cake. Technically this should be done in a bundt tray but in its absence I used loaf tins. The mixture made enough to do both a 2lb and 1lb cake.
This was baked for 45 minutes until golden brown and the crack was just forming on top.
While the cakes cooled I made the syrup drizzle from sugar, water, butter and rum. Lots of rum. This was all brought to simmer and then taken off the heat to prevent the alcohol cooking...and then I added a little more rum for good measure. I poked holes in the cakes with a skewer and drizzled the syrup over every hour for three hours. There was so much left.
By the end of the evening it didn't look like the drizzle had soaked through at all and the first slice of cake tasted of nothing. Despite the fact I drizzled even more syrup over my slice!
However, after a couple of days' maturation time, the cake tasted absolutely amazing. It was devoured in the office and had a delicious flavour of rum and vanilla. I still have some syrup left to use on a future pancake breakfast...
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