Ainsley Harriot Butter Rum Cake | Easy Caribbean Cake
Ainsley Harriot's decadent Butter Rum Cake is the ultimate boozy dessert, inspired by the flavours of the Caribbean.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 125g unsalted butter, plus extra for greasing the tin
- 250g self-raising flour, plus extra for flouring the tin
- 60g walnuts, chopped
- 30g cornflour
- 3 tsp baking powder
- 1 tsp salt
- 4 eggs
- 200ml whole milk
- 200ml dark rum
- 1 tbsp vanilla extract
- 6 tbsp vegetable oil
- 300g granulated sugar
- 1 x 75g packet instant vanilla pudding mix
- Crème fraîche or ice cream, to serve
- 125g unsalted butter
- 75ml water
- 150g granulated sugar
- A good pinch salt
- 100ml dark rum
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