Hey Everyone! And Happy MondayD! That’s a thing, right?! Happy Mondays? Okay, so this is gonna be one quick Monday post. And it really is all about this Cinnamon Rum Spiced Cake. Perfect for the season. Now the reason this is gonna be the quickest post ever is because I’ve just worked a 14 hour day in a kitchen and I’m home for exactly 7.5 hours before I have to be up and out and do it again. But I tell ya what… I’m grateful I get to work as hard as I do.
Okay. But this cake, though. It’s the kind of cake that’s gonna make you feel like a super organised Christmas entertaining master. It’s crazy easy, and totally fuss free. <- This is how we need the holidays to be, no? And trust me, it doesn’t matter if you’re not entertaining. It is 100% okay to make this for yourself. That’s what happened at our house and it is Mr. T’s new favourite thing ever.
The cream cheese frosting and that salted caramel thing happening is pretty much the best combo ever. Keeps it all from being overly sweet and makes it the best friend of cups of tea or coffee. The beauty of this cake is that you don’t need to be too precious when you decorate it. Even though I’m a pastry chef, I have no desire to make fiddly little concoctions and spend my precious time perfecting my icing. At this time of year rustic treats that you can whip up quickly and effortlessly and decorate with rustic elegance are where it’s at. And that’s exactly what this Cinnamon Rum Spiced Cake is.
Cinnamon Rum Spiced Cake
- 225 g softened butter
- 200 g dark brown sugar
- 60 g light brown sugar
- 2 tsp vanilla
- 6 eggs
- 335 g self raising flour
- 225 g almond meal
- 1 tsp cinnamon
- 125 ml milk
- 60 ml dark rum
- 150 g mixed chopped nuts.
- Cream Cheese Icing
- 500 g cream cheese
- 100 g softened butter
- 2 cups icing sugar
- 2 tsp vanilla
- 1 tsp rum
Pre-heat oven to 160c.
Cream the butter, sugar and vanilla together in the bowl of a stand mixer fitted with a paddle.
Add the eggs one at a time scraping down after each addition.
Mix in the flour and almond meal and mix until just combined.
Add the milk and rum and mix once more gently.
Divide the batter between two 8inch round cake tins.
Bake for about 30 minutes or until a skewer comes out clean.
Leave on a wire rack to cool before turning the cake out.
Mix all the icing ingredients together and set aside until the cake is cool enough to ice.
Split the cakes in half through the centre giving you 4 layers now.
Place some of the frosting between each layer of cake before building up the next layer.
On the top layer cover the top generously with frosting. Top with the chopped nuts in the centre and drizzle the salted caramel around the outside.
For the salted caramel recipe click the link.