| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
4qr |
1 |
servings |
INGREDIENTS
| 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) |
| 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 |
INSTRUCTIONS
COFFEE AND RUM SYRUP
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.
Converted by MC_Buster.
Per serving: 1606 Calories (kcal); 164g Total Fat; (94% calories from
fat); 19g Protein; 3g Carbohydrate; 970mg Cholesterol; 207mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 31
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”