Coffee And Rum Cake

Name: Coffee And Rum Cake
Ingredients: None None Coffee and Rum Cake; 3/4 cup butter, softened; 3/4 cup granulated sugar; 3 None eggs; 1 3/4 cups self-rising flour, sifted; 1 tbsp milk; None None Coffee Syrup; 2/3 cup granulated sugar; 2 cups strong black coffee; 2 tbsp rum; 3 tbsp sliced almonds, toasted

11 ingredients

4 steps

Ingredients

None None Coffee and Rum Cake
3/4 cup butter, softened
3/4 cup granulated sugar
3 None eggs
1 3/4 cups self-rising flour, sifted
1 tbsp milk
None None Coffee Syrup
2/3 cup granulated sugar
2 cups strong black coffee
2 tbsp rum
3 tbsp sliced almonds, toasted

Directions

1

Preheat oven to 350°F. Grease a 9 1/2 inch savarin ring pan.
2

Cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, a pinch of salt and milk. Transfer to prepared pan and bake for 30 mins, or until a skewer inserted in the center comes out clean.
3

Meanwhile, to make the coffee syrup, heat 1 cup water with sugar over low heat until sugar dissolves. Bring to a boil and cook for 3 mins. Remove from heat and add coffee and rum.
4

Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely. Return cake to pan and drizzle 1/2 the coffee syrup over top. Chill overnight. The following day, simmer remaining syrup for 3 mins. Remove cake from pan and drizzle with syrup. Sprinkle with almonds and slice.