This Honey Rum Drizzle Cake is the perfect reminder of holidays in the Canary Islands. Ron Miel gives this cake a lovely flavour without being too boozy! A delicious summer cake.
Preheat the oven to 160ºC (fan assisted, 180°C non fan) and line a 2bl/1kg loaf tin
Cream together 250g margarine and 250g caster sugar until pale and fluffy - approx 5 mins
Add 4 eggs and beat on a high speed until combined
Add 250g self raising flour and mix before adding 100ml honey rum and mixing again until just combined
Mix 100g icing sugar and 2½ - 3 tbsp honey rum together until smooth
Drizzle all over the cooled cake
Nutritional information is given as a guide only and may vary.
Honey Rum Drizzle Cake https://www.curlyscooking.co.uk/honey-rum-cake/