Ingredients:
3/4 cup butter ( 185 g)
3/4 cup caster sugar ( 185 g)
3 eggs, beaten
1 1/2 cups self-rising flour ( 185 g)
1 pinch salt
1/2 cup strong black coffee
2 -3 teaspoons sugar
1 tablespoon rum, overproof
300 ml whipped cream
1/2 teaspoon vanilla essence
2 -3 tablespoons slivered almonds, toasted
Directions:
Preheat oven to 190 deg C (375 deg F).
Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
Cool cake and after it is cool return to mould ready for pouring in coffee – sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.
Servings: 10-12
Time preparation: 30 min.
Time total: 55 min.