On your marks, get set...rum!
It’s week two of the Great British Bake Off and that means it’s...CAKE WEEK. This week, the bakers in the famous tent will be creating traybakes as one of their tasks, so we took on the challenge ourselves, and have come up with recipe we think you’ll like.
This cake is not only really easy to make, it’s also absolutely rum-tastic. (As in, it’s filled with lovely Rumbullion!* And it’s also pretty tasty). Made with rum and ginger with a lime buttercream frosting, it’s spicy, zesty and all-round delicious. We’ve eaten quite a bit of it in the name of research**, so we can confirm it’s nice. But if you don’t believe us then we’re happy to have another slice...
Plus, the great thing about a traybake is it’s a real crowd pleaser, so if you need to impress at a birthday or make office friends, just throw together this booze-filled bake and you’ll be the star baker in no time.
*We should point out that this recipe has a fair bit of Rumbullion! in, but you could use less - adjust according to your taste requirements (and your audience!)
** Research or greed…
4 large eggs
225g margarine, softened
175g light muscovado sugar
200g black treacle
300g self-raising flour
2 tsp baking powder
1 tsp ground mixed spice
1 tsp ground allspice
100ml Rumbullion! (Add more or less as required)
3 pieces stem ginger, roughly chopped
150g unsalted butter, softened
475g icing sugar
2 tbsp Rumbullion!
Juice of 2 1/2 limes
Lime zest to decorate
Grease your tin (we used a 13”x 9” roasting tin for this) and line with parchment paper.
Preheat the oven to 160c or gas mark 3.
Measure all of your cake ingredients apart from the Rumbullion! and add them to a mixing bowl. An electric mixer is best, or you can mix by hand if preferred.
Mix for around a minute, then slowly add your rum. Continue to mix for another minute, or until the mixture is smooth.
Pour your mixture into your tin and level out. Then put in the oven and bake for 30-40 minutes.
While the traybake is in the oven, make your frosting. To do this, grate your limes and put the zest aside. Then combine the butter, icing sugar, lime juice and rum in a mixer for around two minutes. Put put in a bowl and refrigerate for half an hour.
Once your sponge has cooled and your frosting is set, spread the frosting on top, sprinkle the lime zest over, slice up and enjoy!