EASY Baking: Coffee & Rum Cake!

A boozy, sticky fingered affair that has a rich batter infused with cinnamon, brown sugar and dark rum. The kind of cake that oozes with rich sweet flavour, perfect for when visitors are allowed to return.

Serves: 12

Ingredients (US & METRIC):

375g/ 13 oz plain flour
2 tsp baking powder
½ tsp fine sea salt
5 large free range eggs, beaten together
100ml/ 3 fl oz dark rum
2 tsp vanilla bean paste
120g/ 4 oz natural yoghurt
350g/ 12 oz unsalted butter, softened & extra for greasing
275g / 10 oz unrefined caster sugar
1tsp ground cinnamon
3 tbsp soft dark brown sugar
3 tbsp pecans, chopped

For the coffee glaze:
50g/ ½ stick unsalted butter
40ml/ 1.3 fl oz espresso
30ml/ 1 fl oz rum
½ tsp vanilla bean paste
200g/ 7 oz icing sugar

For the caramelized pecans:
3 tbsp light brown sugar
50ml/ ¼ cup water
3 tbsp pecans, roughly chopped

Get the full method here: https://donalskehan.com/recipes/sticky-brown-sugar-coffee-rum-cake/

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