Layered Spiced Rum Cake

Layered Spiced Rum Cake

Now for something completely different. This recipe is just lovely, with the most delicious flavours that blend together perfectly. A quite unusual combination of ingredients that makes the softest, moistest spongiest cake mix. This very old recipe, from the 1930s is not really a everyday cake, but great for a tea! A great keeper too, at least three-four days. My husband loved it.

You will need two 8” sandwich tins, buttered and the bases lined. Pre heat your fan oven to 160C

2 tablespoons just melted butter

6 oz caster sugar

5 fl oz treacle

1 tablespoonful rum

cupful sour cream [about 6 fl oz]

2 large eggs

10 oz plain flour

1 teaspoon cinnamon

1 teaspoon bicarbonate of soda

1 small teaspoon powdered cloves.

In a medium bowl, cream the butter, rum, sugar and treacle, [the smell is amazing] then beat in the eggs, then add the flour, spices and sour cream alternately, after dissolving the soda in the cream.

Divide between your two prepared sandwich tins and bake for about 25-30 mins until firm to the touch. Cool on a rack

Meanwhile make some Butter Icing:

6 oz icing sugar

1 tablespoon rum

1 tablespoon milk [you can use all rum]

2 tablespoons very soft butter

few drops of vanilla extract or bean paste

Beat it all together.

Fill the two cakes with the butter icing.

Topping: [optional]

Icing sugar

rum [or half half with water]

small pinch powdered cloves

Mix the two together. I have not given any quantities. It depends on how much you want for the top, or if you want to make a slightly softer mix to drizzle over the top and down the sides.

This can be left, of course, as I did, but I used a small amount  of cinnamon sugar. 

Absolutely yummy. You will love it!

Note: The original recipe was named Uncle’s Rum Layer Cake.