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Sticky Brown Sugar, Coffee & Rum Cake | DonalSkehan.com
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Sticky Brown Sugar, Coffee & Rum Cake

May 14

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 Serves 12
  • time 1.5 hours

Method

  1. 1. Heat the oven to 180ºC/ Fan 160ºC/ 350ºF. Grease a 25cm/ 10" bundt tin well with oil and lightly flour.
  2. 2. Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
  3. 3. With a hand whisk, beat the butter and sugar together until really light and fluffy.
  4. 4. Gradually add the eggs a little bit at a time, beating until incorporated. Fold in ⅓ of the flour mix, then half the yogurt and all of the vanilla then another ⅓ of the flour mix, the rest of the yogurt and finish with the final ⅓ of the flour.
  5. 5. Gradually beat in the rum, until you have smooth thick batter.
  6. 6. Spoon half of the cake mix into the prepared bundt tin then mix the cinnamon, brown sugar and pecans together and scatter over the top and roughly swirl with a skewer or teaspoon. Top with the rest of the cake mix and bake for 1 hour - 1 hour 15 minutes or until a skewer inserted into the cake comes out almost clean. Set aside to cool in the tin for 10 minutes then turn out onto a wire rack to cool completely.
  7. 7. To make the coffee glaze, melt the butter with the espresso and rum in a small pan with the salt and vanilla. Pour this into the icing sugar and mix to a smooth glaze.
  8. 8. Then, for the caramelized pecans, melt the sugar in a small saucepan with 50ml of water, bring to caramelization, then stir through the pecans and turn out onto a tray lined with parchment paper. Allow to cool completely and roughly chop.
  9. 9. Put the cake onto a plate and drizzle all over with the icing and finish with the chopped pecans.

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Ingredients

13 oz plain flour

2 tsp baking powder

½ tsp fine sea salt

12 oz unsalted butter, softened 

10 oz unrefined caster sugar

5 large free range eggs, beaten together

4 oz natural yoghurt

2 tsp vanilla bean paste

13 fl oz dark rum

1tsp ground cinnamon

3 tbsp soft dark brown sugar

3 tbsp pecans, chopped 

For the coffee glaze:

½ stick unsalted butter

1.3 fl oz espresso

1 fl oz rum

½ tsp vanilla bean paste 

Pinch of salt

7 oz icing sugar

For the caramelized pecans: 

3 tbsp light brown sugar

3 tbsp pecans, roughly chopped

375g plain flour

2 tsp baking powder

½ tsp fine sea salt

350g unsalted butter, softened 

275g unrefined caster sugar

5 large free range eggs, beaten together

120g natural yoghurt

2tsp vanilla bean paste

100ml dark rum

1tsp ground cinnamon

3 tbsp soft dark brown sugar

3 tbsp pecans, chopped

For the coffee glaze:

50g unsalted butter

40ml espresso

30ml rum

½ tsp vanilla bean paste 

Pinch of salt

200g icing sugar

For the caramelized pecans: 

50g light brown sugar

50g pecans, roughly chopped