You can use any standard plain cake batter as your starting point. This is my usual version from Dan Lepard's Short and Sweet. I find it is sturdy enough to stand up to the gooey syrup. If you can, use a silicone cake mould to make the cakes - it helps when you come to pour the syrup over them cakes. You can use paper cases in a standard tin but it just ends up being a bit more messy.
125g caster sugar
125g unsalted butter, very soft
150g plain flour
1 tsp baking powder
1/2 cup caster sugar
1/2 cup dark rum
1 quantity of praline and amaretto frosting.
Some homemade praline for decoration.
- Preheat your oven to 180C/160C Fan/350F/Gas 4 and place 12 cases in to your tin if using. I used a silicone mini cake tray that you can see in the pictures below. In the pictures I had only made a small quantity of the mixture so didn't fill the whole tray.
- Beat the butter, sugar and eggs together until they are light and fluffy and well combined. This will take around 3 minutes with an electric whisk.
- Sieve in the flour and baking powder and beat the mixture again until it is thoroughly mixed together.
- Spoon the mixture into the your cake cases or moulds.
- Bake in the oven for around 20-25 minutes until a skewer comes out of the mixture clean.
- While the cakes are in the oven prepare the syrup by gently heating the rum and sugar in a thick based saucepan until the sugar is completely dissolved.
- Remove the cakes from the oven and allow to cook slightly, around 5 minutes or so, then if you are going to frost them, pour over the rum syrup while the cakes are still in the tray then leave to cool completely. (If you are serving them as a dessert remove from the tray before pouring over the syrup and cover in syrup once they are on your serving plate.)
- Once the cakes have cooled completely you can pop them out of the silicone mould and frost.