A boozy cake for the festive season.


Serves 6

Prep/Cook time: Approx 90

For the Cake Batter:

  • 360g plain flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp salt
  • 225g soft butter
  • 350g caster sugar
  • 5 large eggs
  • 55ml vegetable oil
  • 100ml evaporated milk
  • 1 tsp vanilla extract
  • 55ml rum
  • 50g flaked almonds
  • Berries of your choice for topping

Rum Syrup:

  • 55g butter
  • 100g brown sugar
  • 60ml evaporated milk
  • 55ml rum
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 180oC. Grease a cake tin with some softened butter. Dust with a little flour.
  2. Mix the dry ingredients together in a bowl.
  3. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time.
  4. Whisk together oil, evaporated milk, vanilla extract and rum. Slowly add half the flour mix and beat together. Do the same with the rest.
  5. Sprinkle the almonds and berries on the bottom of the cake tin. Add the batter.
  6. Bake for approx. 1 hour. Allow to cool completely in the tin.
  7. Prepare the syrup by bringing all the ingredients to the boil.
  8. Cook for 5 mins until it thickens.
  9. Poke holes in the cake and pour syrup on top. Allow to sit in the pan for an hour before turning out.
  10. Serve with whipped cream.