成人快手

Chocolate Rum Cake was said to have originally been baked in Cornwall; the alcohol used having been brought by ships from the West Indies who put into port with their cargoes of rum and spices.

Serves 10

Ingredients
225g/8 oz butter
225g/8oz soft dark brown sugar
225g/8oz plain flour
1 teaspoon baking powder
115g/4oz cocoa
4 eggs, lightly beaten
115g/ 4oz ground almonds
3 tablespoons dark rum
A little milk if necessary

Filling
225g/8oz icing sugar
115g/4oz softened butter
2 tablespoons rum

Method
Preheat the oven to 150 degrees C/300 degrees F/Gas Mark 2

Cream the butter and sugar together until light and fluffy. Sift the flour, baking powder and cocoa into a separate bowl and then slowly incorporate it into the butter mixture, together with the beaten egggs.

Finally stir in the gound almonds and rum. Add a little milk if necessary, unil the mixture forms a soft dropping consistency.

Spoon the cake mix into a greased and lined 20cm/8 inch cake tin and bake in the centre of the oven for about one and half hours or until the top is firm and a skewer inserted into the centre comes out cleanly.

Allow the cake to cool slightly before turning out onto a wire cooling rack and leave to become cold.

Meanwhile prepare the filling by creaming the icing sugar and butter and rum together until smooth and creamy, adding a little extra rum if necessary.

Slice the cake in half and sandwich together with the filling, spooning a little onto the top of the cake and smoothing it over, if liked.

Cakes Regional and Traditional by Julie Duff, published by Grub Street, ISBN 1904943 19 5.

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