Caribbean Rum Cake

Method

1. 1

   Prepare the tin

   Heat the oven to 170°C conventional or 150°C fan. Butter a 23 cm ring cake tin and dust it lightly with flour.

2. 2

   Cream butter and sugar

   Beat 225 g butter with the caster sugar for 3 to 4 minutes, until pale, fluffy and visibly increased in volume.

3. 3

   Add the eggs

   Beat in the eggs one at a time, about 20 seconds per egg, scraping down the bowl as needed. Stop when the mixture is smooth.

4. 4

   Mix the batter

   Whisk the flour, baking powder and salt in a bowl. Stir the milk, 2 tbsp rum, vanilla and lime zest together.

5. 5

   Combine

   Add the flour mixture and milk mixture to the butter mixture in turns, mixing on low just until no dry flour remains, about 1 minute.

6. 6

   Bake the cake

   Bake at 170°C conventional or 150°C fan for 40 to 50 minutes, until golden and a skewer inserted into the thickest part comes out clean. Leave in the tin at room temperature for 10 minutes.

7. 7

   Make the rum syrup

   While the cake rests, bring 100 g butter, brown sugar and water to a gentle simmer in a small pan over medium heat for 3 minutes, stirring until the sugar dissolves.

8. 8

   Add the rum

   Remove from the heat and stir in 80 ml rum, then simmer gently for 1 minute.

9. 9

   Soak the cake

   Prick the cake all over with a skewer while it is still in the tin. Slowly spoon the warm syrup over it over 5 minutes, letting each addition soak in before adding more.

10. 10

    Cool and serve

    Leave for 20 minutes, then turn out and cool for at least 30 minutes.

Tips

• Use room-temperature butter and eggs so the batter combines smoothly.
• Scrape down the bowl as you add the eggs to keep the mixture even.
• Pour the syrup slowly and let each addition soak in before adding the next.

Swaps

• Use orange zest instead of lime zest for a softer citrus note.
• Replace the whole milk with an equal amount of semi-skimmed milk.

Storing

Store covered at room temperature for up to 3 days, or refrigerate for up to 5 days; bring to room temperature before serving.