Coffee And Rum Cake

• None None Coffee and Rum Cake
• 3/4 cup butter, softened
• 3/4 cup granulated sugar
• 3 None eggs
• 1 3/4 cups self-rising flour, sifted
• 1 tbsp milk
• None None Coffee Syrup
• 2/3 cup granulated sugar
• 2 cups strong black coffee
• 2 tbsp rum
• 3 tbsp sliced almonds, toasted

1. Preheat oven to 350u0b0F. Grease a 9 1/2 inch savarin ring pan.
2. Cream butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in flour, a pinch of salt and milk. Transfer to prepared pan and bake for 30 mins, or until a skewer inserted in the center comes out clean.
3. Meanwhile, to make the coffee syrup, heat 1 cup water with sugar over low heat until sugar dissolves. Bring to a boil and cook for 3 mins. Remove from heat and add coffee and rum.
4. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely. Return cake to pan and drizzle 1/2 the coffee syrup over top. Chill overnight. The following day, simmer remaining syrup for 3 mins. Remove cake from pan and drizzle with syrup. Sprinkle with almonds and slice.

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

Taken from recipes-plus.com/api/v2.0/recipes/23476 (may not work)