Coffee Rum Ring

• 175 g / 6 oz butter
• 175 g / 6

Cream the butter with the sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the sifted flour. Spoon the mixture into the prepared cake tin and smooth level.

Bake in the preheated oven until the cake is springy and is just starting to shrink from the tin. Cool in the tin for 4 minutes then turn out on to a wire rack.

When the cake is cold, replace it in the c