There are few things more summery than a slice of strawberry rum cake. This recipe takes all the classic flavors of the Caribbean and packs them into one delicious cake. The sponge is light and fluffy, and the strawberries and rum give it a wonderfully fresh and fruity flavor.
This cake is perfect for a summer party or BBQ and is sure to be a hit with your guests. The recipe is also really easy to follow, so even if you're not an experienced baker, you'll be able to make this cake with no problems.
Ingredients:
1 cup (250ml) rum
1 cup (250ml) water
1 lb (450g) fresh strawberries, hulled and halved
1/2 cup (100g) sugar
4 eggs
1 3/4 cups (350g) self-raising flour
1/2 cup (100g) butter, melted
1 teaspoon vanilla extract
For the icing:
1 cup (250g) butter, softened
2 cups (250g) icing sugar
1/4 cup (60ml) rum
1 tablespoon milk
1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350F (180C). Grease and line a 9-inch (23cm) cake tin with parchment paper.
2. In a small saucepan, heat the rum and water until just simmering. Remove from the heat and add the strawberries and sugar. Stir until the sugar has dissolved, then set aside to cool.
3. In a large bowl, whisk together the eggs, self-raising flour, melted butter and vanilla extract. Add the cooled strawberry mixture and stir until everything is well combined.
4. After preparing the cake tin, pour the batter into it. Bake the cake for 45 to 50 minutes, or until a spear inserted in the center comes out clean.
5. To make the icing, beat the butter in a large bowl until light and fluffy. Add the icing sugar, rum, milk and vanilla extract and mix until everything is well combined.
6. Spread the icing over the top of the cooled cake and decorate