Rum Cake Recipe | Chelsea Sugar
Wonderful toffee syrup complements the coffee and rum flavours in this rum cake! But don't despair if you don't like rum, just substitute with your favourite liqueur or just plain vanilla essence.
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 www.chelsea.co.nz.
Ingredients
- 200g butter, softened
- 1 cup Chelsea Dark Cane Sugar
- 1 Tbsp instant coffee powder, dissolved in 1 Tbsp boiling water
- 1 tsp vanilla essence
- 2 Tbsp dark rum (or 1 tsp rum essence)
- 3 eggs
- 2 cups self raising flour
- ¼ cup milk
- 300 ml cream, whipped to serve
- 1 cup Chelsea White Sugar
- 1 cup boiling water
- 1 Tbsp instant coffee powder
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