Hot Buttered Rum Sponge
“This cake is filled with such fabulous goodness that you may just decide to make another one for the kids to enjoy”
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Boozy cakes always make it feel like a tiny bit of a party, don’t they?
And this one doesn’t burn off the alcohol, which means that you’ll feel the full punch this cake delivers.
While that makes it a bit inappropriate for a Tuesday morning at the office, it’s the perfect cake to bring to a leisurely Sunday lunch – one with just adults, that is.
But this cake is filled with such fabulous goodness that you may just decide to make another one for the kids to enjoy… It’s really that delicious.
Recipe makes 1 large cake
For the Sponge
250 grams Butter, softened
250 grams Caster sugar
4 medium Eggs
250 grams Self-raising flour
For the Buttered Rum
200 grams (1 cup) Brown sugar
115 grams (1 stick) Butter
¼ cup Water
¼ cup Light rum (feel free to add up to a ½ cup if you like boozy cakes)
Plus about 1 cup Heavy (double) cream
Preheat your oven to 180ºC (350ºF, Gas mark 4). Grease a large springform cake tin and line with parchment paper – or two sandwich cake tins (whichever method you prefer).
Place all the cake ingredients into a mixing bowl. Beat using an electric mixer until all the ingredients are well combined and the batter is smooth. Pour into the cake tin and bake for 1 hour. When a toothpick inserted in the centre comes out clean, remove cake from oven. Allow it to cool for a few moments in the tin before turning out on a cake rack to cool completely.
Meanwhile, prepare the buttered rum by combining sugar, butter and water in a saucepan over medium heat. Stir constantly until this sauce thickens. Remove from the heat and stir in the rum. To make rum cream for the middle of your sponge, beat the cream together with about 2-3 tablespoons of the rum sauce.
Once cake is baked, remove and allow to cool slightly. Slice, if you need, then assemble your cake with cream in the middle. Use a skewer or wooden pick to prick holes all over the top of the cake. Pour about 2/3 of the buttered rum on the top and allow this to soak into your cake. Pour over the remaining sauce just before serving.
Really good bit
This cake doesn’t freeze all that well, so make certain to share it while it’s fresh (that shouldn’t be difficult).
It does, however, cook nicely in small ramekins for a personal touch. Simply pour into ramekins and reduce the baking time to about 20 minutes, until each individual cake has risen and is nicely golden on the top. Omit the cream, but feel free to go heavy on the rum sauce.
From the notebook of Katie Schenk
Mmmm, cake. Fancy some more cake recipes before deciding what to bake? Or just fancy flicking through some cake-porn? We won’t tell – check these beauties out here:
If you make this do drop us an email with a pic. We’d LOVE to see how it turns out.