This moist, festive cake is spiced with nutmeg and spiced rum. It is topped with a light frosting made with whipped cream with custard and rum folded in.
- Serves10
- CourseCake
- Prepare25 mins
- Cook50 mins
- Total time1 hr 15 mins
- Pluscooling
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 250g unsalted butter, melted
- 300g self-raising white flour
- 1 tsp baking powder
- 250g Billington's Light Brown Soft Sugar
- ½ tsp ground nutmeg, plus a pinch more
- ¼ tsp salt
- 1 tbsp instant coffee powder, plus 1 extra tsp
- 75ml whole milk
- 275g low-fat vanilla custard
- 3 medium British Blacktail Free Range Eggs, beaten
- 4 tbsp Billington's Golden Caster Sugar
- 2 tbsp dark rum
- 200ml whipping cream
Method
Preheat the oven to 180ºC, gas mark 4. Use a little of the butter to grease a 23cm springform tin, then line the base. Sift the flour and baking powder into a large bowl. Add the light brown soft sugar, a pinch of nutmeg and the salt. Mix well with your hands to smooth any lumps in the sugar, then make a well in the middle.
In a cup, mix 1 tbsp coffee with 1 tbsp hot water. Stir into the melted butter with the milk, 175g custard and the eggs; whisk into the dry ingredients until smooth. Pour into the tin and bake for 50 minutes, until risen, golden and a skewer inserted into the centre comes out clean. While the cake bakes, mix 1 tsp coffee with 2 tbsp caster sugar, 1 tbsp water and 1 tbsp rum to make a syrup; set aside.
Place the cake, in its tin, on a wire rack to cool. After 30 minutes, poke lots of holes into the top using a co*cktail stick and brush with the coffee syrup. Once cooled completely, remove from the tin and put on a plate.
Make a frothy topping by whipping the cream with the remaining 2 tbsp caster sugar and 1 tbsp rum until very thick, then fold into the remaining 100g custard. Spoon and spread the topping onto the cake, then use a fine sieve or tea strainer to dust with the remaining ½ tsp nutmeg.
Cook’s tip
Making the cake ahead of time? You can keep the cake in an airtight container for a couple of days. When ready to serve, make and add the topping as per step 4 of the method (above).
Nutritional
Typical values per serving when made using specific products in recipe
Fat | 31.2g |
---|---|
Saturated Fat | 19.1g |
Carbohydrates | 37.4g |
Sugars | 34.7g |
Fibre | 0.2g |
Protein | 4.7g |
Salt | 0.38g |
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