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Name: Coffee And Rum Syrup Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 Eggs lightly beaten; 225 g Self-raising flour; 185 g Unsalted butter; 2 tb Milk; (2 to 3); 186 g Caster sugar; 1 ts Vanilla essence

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INGREDIENTS

3 Eggs ; lightly beaten
225 g Self-raising flour
185 g Unsalted butter
2 tb Milk; (2 to 3)
186 g Caster sugar
1 ts Vanilla essence

Servings

INSTRUCTIONS

MMMMM--------------------COFFEE AND RUM SYRUP------------------------- 1/3 c Caster sugar 2/3 c Water 1 1/4 c Strong black coffee; (see -Note) 2 tb Dark rum; e.g. Bundaberg 1. Grease a 22cm springform tin or line with Glad Bake. Pre-heat oven to 180deg.C. 2. Cream together the butter and sugar until light and fluffy. Add eggs, a little at a time, with the vanilla. Fold in the flour. Spoon mixture into tin and smooth the surface. 3. Bake in oven for about 45 minutes, or until cooked when tested with a wooden skewer. Remove from oven and rest in tin for 5-10 minutes before turning out onto a wire rack to cool. 4. Place cake back in the tin and pour over the syrup. Cover and refrigerate overnight. Coffee and Rum Syrup: 1. Place sugar and water in a saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove from heat and add coffee and rum. Syrup is now ready to use on cake. Note: If using instant coffee, use 3 teaspoons dissolved in 1 1/4 cups hot water, or use strong plunger coffee. Per serving: 1606 Calories (kcal); 164g Total Fat; (94% calories from fat); 19g Protein; 3g Carbohydrate; 970mg Cholesterol; 207mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 31 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Coffee And Rum Syrup Cake

3 Eggs lightly beaten
225 g Self-raising flour
185 g Unsalted butter
2 tb Milk; (2 to 3)
186 g Caster sugar
1 ts Vanilla essence

MMMMM--------------------COFFEE AND RUM SYRUP-------------------------    1/3 c  Caster sugar    2/3 c  Water  1 1/4 c  Strong black coffee; (see           -Note)      2 tb Dark rum; e.g. Bundaberg   1. Grease a 22cm springform tin or line with Glad Bake. Pre-heat oven  to 180deg.C.    2. Cream together the butter and sugar until light and fluffy. Add  eggs, a little at a time, with the vanilla. Fold in the flour. Spoon  mixture into tin and smooth the surface.    3. Bake in oven for about 45 minutes, or until cooked when tested  with a wooden skewer. Remove from oven and rest in tin for 5-10  minutes before turning out onto a wire rack to cool.    4. Place cake back in the tin and pour over the syrup. Cover and  refrigerate overnight.    Coffee and Rum Syrup:    1. Place sugar and water in a saucepan and heat, stirring, until the  sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove  from heat and add coffee and rum. Syrup is now ready to use on cake.    Note: If using instant coffee, use 3 teaspoons dissolved in 1 1/4  cups hot water, or use strong plunger coffee.        Per serving: 1606 Calories (kcal); 164g Total Fat; (94% calories from  fat); 19g Protein; 3g Carbohydrate; 970mg Cholesterol; 207mg Sodium  Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 31      1/2    Fat; 0 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1350g)
Recipe Makes: 1 servings

Calories: 3927
Calories from Fat: 2041 (52%)

Amt Per Serving		% DV

	Total Fat 226.8g	302 %
	Saturated Fat 118.6g	593 %
	Monounsaturated Fat 67.7g
	Polyunsanturated Fat 16.8g
Cholesterol 3570.2mg		1099 %
Sodium 3928.2mg		135 %
Potassium 1338.3mg		35 %
Total Carbohydrate 359.4g		106 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 353.3g
Protein 118.2g		169 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3927

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