Rum Cake

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I’m obsessed with Tortuga Rum cakes. This Caribbean style sponge cake is made by the Tortuga Rum Company is commonly sold in cute hexagonal shaped boxes in many of the Caribbean Islands for tourists to buy as souvenirs. It’s ideal for slicing up and sharing with friends or office mates while you reminisce about your holiday 😁.

The white sponge is light and is soaked in rum syrup so it is super moist. It’s delicious with a scoop of ice cream. I recently found myself craving this cake so I decided to have a go at making my own version, here’s my recipe.


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Rum Cake Recipe

Serves: 6-8

Preparation Time: 20 minutes

Baking Time: 45 minutes

INGREDIENTS

For the cake:

  • 160 g unsalted butter melted (cooled)
  • 60 ml dark rum
  • 4 medium eggs
  • 160 g caster sugar
  • 160 g self raising flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 30 ml rum (additional for pouring)

For the syrup:

  • 100 g sugar
  • 60 ml water
  • 60 ml dark rum
  • 0.5 tsp vanilla essence

METHOD

  1. Pre-heat oven to 170 °C fan (190 °C conventional oven).
  2. Grease and line 18 cm round loose bottomed cake tin with baking paper. Brush the baking paper lightly with some additional melted butter. I love my MasterClass Non-Stick Loose Base Cake Tin. I got two of these earlier on in the year and they have served me really well so far. These high quality tins are deep with a thick heavy base. The non-stick coating means they wash really well and still look like new after over a dozen baking projects. Click here for more details on the tin.
  3. Mix the cooled melted butter and the rum together and set aside.
  4. Mix the flour, baking powder and salt together and set aside.
  5. Whisk the eggs and sugar together with a hand mixer for around 7-10 minutes, until the mixture has doubled in size and it is stiff.
  6. Fold in the rum-butter mixture with a spatula.
  7. Sift in the flour, baking powder and salt a quarter at a time and lightly fold into the batter after each addition.
  8. Pour into the baking tin and bake for 45-50 minutes until the cake starts to come away from the sides and a skewer poked into the centre of the cake comes out clean.
  9. In the meantime make the rum syrup by adding all the syrup ingredients to a small saucepan. Simmer and stir until it has thickened.
  10. Remove the cake from the oven and leave to cool for a few minutes before removing it from the tin and peeling off the baking paper.
  11. Place on a baking rack and little by little pour the rum all over the top of the cake giving it time to sink in before each additional pour.
  12. Leave for 20-30 minutes then pour over half the rum syrup. After another 20-30 minutes of soaking time pour over the remaining syrup.

NOTES

  • Once the cake has cooled dust with sifted icing sugar and decorate with grated orange zest and orange slices. Orange works really well with the rum flavour.
  • This is delicious on it’s own, but I love to eat this with a scoop of vanilla ice cream.
  • I really hope you will give my recipe a try, but if you’re after the real Tortuga Rum Cake you can click here to order one.

Pistchoccio Fudge (Chocolate & Pistachio Fudge)

Pistchoccio fudge is one of my family’s favourite sweet treats. It is homemade chocolate fudge flecked with pieces of toasted crushed pistachio. The chocolate fudge is rich and smooth and the toasted pistachios add a slight crunch. It’s so more-ish and it’s really easy to make.

Pistchoccio Fudge Recipe

Makes: one tray of fudge (around 100 pieces of fudge)

Preparation Time: 15 minutes

INGREDIENTS

  • 395 g tin sweetened condensed milk
  • 300 g dark cooking chocolate
  • 0.5 tsp fine sea salt
  • 2 tsp vanilla essence
  • 60 g pistachios

METHOD

  1. Preheat oven to 180 °C fan (200 °F conventional).
  2. Line a 22 cm by 22 cm square baking tin with baking paper.
  3. Place pistachios in a sandwich/food bag and bash with a rolling pin until the nuts are broken into small pieces. Spread on an oven tray and place into the oven for around 5 minutes until the nuts start to go brown. Remove from oven and allow to cool.
  4. Pour the condensed milk and chocolate into a saucepan. Place on a low heat and mix until the chocolate has melted and the mixture has thickened. It should be smooth and glossy.
  5. Remove from the heat and add the salt, vanilla essence and toasted nuts.
  6. Stir vigorously for 3-5 minutes as the mixture cools.
  7. Pour into the baking tin and spread with the back of a wooden spoon.
  8. Place in the fridge to set for an hour before cutting into squares (roughly 2 cm by 2 cm).

Lemon Meringue Cupcakes

These cupcakes are inspired by one of my favourite desserts, lemon meringue pie. They have a light and fluffy sponge with a creamy, but zingy lemon curd centre and a crispy meringue top.


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Lemon Meringue Cupcake Recipe

Makes: 16 cupcakes
Preparation Time: 15 minutes
Baking Time: 45 minutes

INGREDIENTS

For the cupcakes:

  • 215 g plain flour
  • 190 g caster sugar
  • 0.25 tsp baking soda
  • 1.25 tsp baking powder
  • 0.25 tsp salt
  • zest of one lemon
  • 170 g unsalted butter melted
  • 3 egg whites from large eggs
  • 120 ml sour cream
  • 120 ml whole milk
  • 8 tsp lemon curd

For the meringue:

  • 3 large free range egg whites
  • 155 g caster sugar
  • 0.25 tsp vanilla essence
  • 0.75 g tbsp cornflour

METHOD

  1. Preheat the oven to 180 °C fan (or 200 °C conventional oven) and line two muffin trays with 16 cup cake cases.
  2. In a large bowl combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt and lemon zest) and mix well.
  3. In another bowl whisk together the wet ingredients apart from the lemon curd (butter, egg whites, sour cream and milk).
  4. Combine the wet and dry ingredients – add the liquid into the dry ingredients little by little whisking well after each addition until a smooth batter is formed.
  5. Half fill the cup cake cases with batter, add half a teaspoon of lemon curd to each case and then fill the case with additional batter such that the cases are three quarters full.
  6. Bake the cupcakes for 18 minutes until a cocktail stick pierced into the cupcake comes out clean and when the cakes spring back up once you press down lightly on them.
  7. In the meantime make the meringue. Whisk the egg whites in a large bowl until stiff. Use the fastest setting.
  8. Add the sugar to the egg white one spoon at a time whisking well after each spoonful.
  9. Add in the vanilla essence and cornflour and whisk until the egg white is glossy and it stays in the bowl when you tip it upside down.
  10. Once the cupcakes have baked, allow them to cool for around 10-15 minutes.
  11. Add a generous spoonful of meringue to the top of each cupcake. Use the spoon to create a peak at the top of the meringue.
  12. Add the cupcakes back to the oven and bake for 10 minutes at 180 °C until the meringue starts to go slightly brown. Then reduce the temperature of the oven to 100 °C and bake for a further 15 minutes.

NOTES

  • Ensure that all ingredients, especially the eggs, butter and sour cream at room temperature to prevent the cake batter from curdling.

Vanilla Cake with Chocolate Butter Cream Icing

Do you need a go-to cake that is fluffy with a lovely vanilla flavour? Then this is the recipe for you. Coupled with a rich chocolate butter cream icing which is enhanced by a hint of coffee, this cake is a real crowd-pleaser. It is perfect for birthdays or any other celebration, but it is also great as a no-nonsense sheet cake.


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Vanilla Cake with Chocolate Butter Cream Icing Recipe

Makes a 32 cm by 20 cm sheet cake. See notes below if making a sandwich cake.
Serves: 12
Preparation time: 15 minutes
Baking time: 35 minutes

INGREDIENTS

For the cake:

  • 280 g plain flour
  • 32 g cornflour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.25 tsp salt
  • 355 ml whole milk
  • 5.5 tsp lemon juice
  • 2 large eggs and one large egg yolk
  • 1 tbsp vanilla essence
  • 170 g unsalted butter
  • 350 g caster sugar

For the icing:

  • 170 g unsalted butter
  • 50 g cocoa powder
  • 170 g icing sugar
  • 40 ml black coffee
  • 1 tsp vanilla essence

METHOD

  1. Pre-heat the oven to 180°C fan or 200°C conventional. Grease and line a 32 cm by 20 cm baking tin with grease proof paper.
  2. In a bowl mix together the flour, cornflour, baking powder, baking soda and salt and set aside.
  3. In a jug mix together the milk and lemon juice, beat in the eggs, then stir in the vanilla essence and set aside.
  4. Cream together the butter and caster sugar. Use a food mixer on a high speed setting for 3 minutes.
  5. Slowly add the egg, milk, lemon juice and vanilla essence mixture gradually using the high speed of the food mixer. Be careful not to over mix the batter.
  6. Place on the middle shelf of the oven and bake to 35-40 minutes.
  7. In the meantime make the icing. Start by adding the vanilla essence to the coffee and set aside.
  8. Cream together the butter and cocoa butter. Use a food mixer at high speed for around 3 minutes.
  9. Add the icing sugar and vanilla-coffee solution roughly a quarter at a time whisking them into the cocoa and butter mixture until smooth and creamy.
  10. Once the cake has cooled completely spread the icing on the top.

NOTES

  • Ensure you take the butter, eggs, milk and lemon out of the fridge around an hour in advance of making the cake to bring them up to room temperature. This will prevent the cake batter from curdling.
  • You can divide the cake batter between two cake tins to make a sandwich cake. In this case treble the quantity of the icing to have enough for the sandwich layer as well as the sides of the cake.
  • When making the icing I use strong decaf coffee to make it more child friendly.
  • To decorate the cake add sprinkles, sliced strawberries or grated chocolate to the top.