Coffee Rum Cakes

• 12 tbsp (1 1/2 sticks) butter, at room temperature
• 3/4 cup sugar
• 3 None eggs
• 1 1/2 cups self-rising flour, sifted
• 1 tbsp milk
• None None Toasted sliced almonds, to serve
• None None FOR THE COFFEE SYRUP
• 3/4 cup sugar
• 2 cups strong black coffee
• 2 tbsp rum

1. Preheat the oven to 350u0b0F. Grease eight 1-cup ramekins or molds.
2. Beat butter and sugar in a large bowl with an electric mixer until pale and creamy. Add eggs, one at a time, beating well after each addition. Fold in flour with a pinch of salt, alternating with milk, beginning and ending with flour. Spoon into prepared ramekins.
3. Bake for 25 mins, until toothpick inserted into center comes out clean. Cool in ramekins 5 mins. Remove from ramekins; cool completely on wire rack.
4. Meanwhile, for the coffee syrup, place sugar and 1 cup water in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high and boil for 3 mins. Remove from heat and stir in coffee and rum. Cool.
5. Return cakes to ramekins and pour 1/2 of the coffee syrup over the cakes. Refrigerate, overnight, if possible, until ready to serve. Unmold onto serving plates. Top with almonds and drizzle with remaining coffee syrup.

butter, sugar, eggs, flour, milk, almonds, coffee syrup, sugar, black coffee, rum

Taken from recipes-plus.com/api/v2.0/recipes/25515 (may not work)