Cooking time: 1 1/2 - 1 3/4 hours
ingredients
serves 8
3 cups flour
2 teaspoons baking powder
1/2 cup plus 1 teaspoon
butter, softened
3/4 cup sugar
2 eggs, lightly beaten
2/3 cup milk
1/2 teaspoon rum extract
for the topping
3 tablespoons butter, softened
1 tablespoon flour
3 tablespoons soft brown sugar
1/2 cup finely chopped filberts or pecans
1/2 teaspoon ground ginger
method
1. Heat the oven to 180°C (350°F). Use the spoonful of butter to grease an 7 inch cake pan or a 8 - 10 inch spring-form cake pan. Sift the flour and baking powder together.
2. In a large bowl, cream the remaining butter, using a wooden spoon, until light and fluffy. Add the sugar and beat well until the mixture is smooth and creamy. Mix in the eggs, beating well until the ingredients are thoroughly combined.
3. Using a large metal spoon, fold in the flour and baking powder and mix well. Stir in the milk and rum and mix well until the mixture is smooth. Spoon the batter into the cake pan and smooth the top.
4. To make the topping, beat the butter, flour, sugar, nuts and ginger well until thoroughly combined. Spoon it on top.
5. Put the tin in the oven and bake for 1 - 1 1/4 hours or until a skewer inserted into the centre of the cake comes out clean.
6. Remove the tin from the oven and allow to cool for 10 minutes. Remove the cake from the tin and place it on a wire rack to cool.
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