Toffee Rum Cake

Recipe by Dreamgoddess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 14hrs
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the 1/2 c sugar and water in a saucepan and heat until it begins to simmer; simmer for 5 minutes, stirring occasionally.
  • While the sugar and water are simmering, put the cake on the serving platter and make holes 1" apart all through the cake with a wooden skewer.
  • Remove the syrup made with the sugar and water from the heat and add in the rum.
  • Stir well to combine and slowly pour the hot syrup over the cake.
  • Chill the cake for 2 hours.
  • Whip the heavy whipping cream and the 2 T sugar until stiff peaks form; stir in the vanilla extract.
  • Frost the top and sides of the cooled cake.
  • Coarsely chop the toffee and sprinkle on top of the cake to garnish.
  • Chill from 2 - 12 hours before serving.
  • Note: you may substitute brandy or 2-4 T frozen orange juice concentrate, thawed, for the rum.
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