Toffee Rum Cake Recipes

Steps:

• In a small bowl, steep the teabags in the hot water for about 5-10 minutes.
• Let cool and take the teabags out, keeping the water.
• Pre-heat the oven to 180°C (350°F).
• In a blender, blend the the medjool dates, cinnamon, nutmeg and teabag water to a smooth puree.
• For the cake, in a large bowl add the butter and both sugars, cream together using a wooden spoon until light and fluffy.
• Next, beat in the eggs one by one, using a metal spoon.
• Fold in the flour, followed by the puree.
• Pour into a thoroughly greased bundt cake tin and smooth out the top.
• Bake in the oven for about 45 minutes, until golden brown and cooked through.
• Prepare the caramel sauce by melting the butter and two sugars together in a saucepan over a low-medium heat.
• Stir in the rum and double cream.
• Bring to the boil and simmer for about 5 minutes.
• Pour into a jug and leave to cool.
• Once the cake is ready, flip onto a cooling rack.
• Using a pastry brush, gently brush some of the caramel sauce all over the bundt cake so that it is completely covered. This will help keep the cake nice and moist.
• Pour what's left of the caramel over the top of the cake.
• Enjoy!

Steps:

• Crack two eggs in a bowl and whisk. Now, add brown sugar whisk until the sugar dissolves completely.
• Next, add the oil and orange zest and mix thoroughly.
• In a separate bowl, sift together the dry ingredients. Then, mix these into the wet ingredients to create a thick batter.
• Add the rum gradually into the mixture and mix well. Adjust rum amount according to your taste.
• Lay a parchment paper on your baking tray, grease it, and pour the mixture into it. Bake for about 30 mins at 350°F.
• In a separate bowl, cream powdered sugar together with butter. Then, add 1.5 tbsp instant coffee and taste. Add more if desired. Add cocoa powder to make this a chocolate frosting.
• After the cake is done, take it out and let cool before inverting.
• After it cools, slice horizontally and remove the top half.
• Now, apply the frosting evenly and top with the reserved half to create a sandwich, of sorts.
• Press together gently, let cool, and cut into pieces. Serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

Steps:

• Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
• While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
• Remove the syrup made with the sugar and water from the heat and add in the rum.
• Stir well to combine and slowly pour the hot syrup over the cake.
• Chill the cake for 2 hours.
• Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
• Frost the top and sides of the cooled cake.
• Coarsely chop the toffee and sprinkle on top of the cake to garnish.
• Chill from 2 - 12 hours before serving.
• Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.