185 g Unsalted butter
186 g Caster sugar
3 Eggs; lightly beaten
1 ts Vanilla essence
225 g Self-raising flour
2 tb Milk; (2 to 3)
-COFFEE AND RUM SYRUP-
1/3 c Caster sugar
2/3 c Water
1 1/4 c Strong black coffee; (see
-Note)
2 tb Dark rum; e.g. Bundaberg
1. Grease a 22cm springform tin or line with Glad Bake. Pre-heat oven
to 180deg.C.
2. Cream together the butter and sugar until light and fluffy. Add
eggs, a little at a time, with the vanilla. Fold in the flour. Spoon
mixture into tin and smooth the surface.
3. Bake in oven for about 45 minutes, or until cooked when tested
with a wooden skewer. Remove from oven and rest in tin for 5-10
minutes before turning out onto a wire rack to cool.
4. Place cake back in the tin and pour over the syrup. Cover and
refrigerate overnight.
Coffee and Rum Syrup:
1. Place sugar and water in a saucepan and heat, stirring, until the
sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove
from heat and add coffee and rum. Syrup is now ready to use on cake.
Note: If using instant coffee, use 3 teaspoons dissolved in 1 1/4
cups hot water, or use strong plunger coffee.
Yields
1 servings