I have talked quite a lot in the past about the difficulty to baking when there are just two of you to then eat your creations; well I have now found a way around this issue. All I need to do is time my baking around when we either have people to visit or go away to stay with friends and family. This time round there was no wasted or stale cake as it all got gobbled up by Sam’s family. As we have very few weekends alone I think this is the perfect excuse to do more baking; if you ever needed an excuse that is.
For the cake
– 6oz butter – softened
– 6 oz golden caster sugar
– 6oz self-raising flour
– 1 tso baking soda
– 3 eggs
– 2 tbsp spiced rum
– Zest 3 limes and juice of 2
– 1 tsp vanilla essence
For the Icing
– 3.5oz butter – softened
– 18oz icing sugar
– Juice 1 lime
– Pinch salt
– 3 tbsp spiced rum
– Dark Chocolate – to decorate
Preheat the oven to 180’C
Grease and line 2 x 8” cake tins
Beat together the sugar and the butter until pale and fluffy
Beat in one egg at a time and then fold in the remaining ingredients
Divide the mixture between the two prepped tins and bake in the oven for 25-30 minutes – until the sponge has come away from the sides slightly and springs back to your touch.
Set the cake aside to cool in their tins and then tip them out to cool completely on wire racks.
While the cake is cooling, beat together all the ingredients for the icing and set aside or chill until needed
Once the cake is cool use ½ the icing to sandwich together the sponges and then using a pallet knife, spread the remaining icing neatly over the top.
Sprinkle over the grated dark chocolate to decorate, slice and enjoy.