My families favourite cake recipe!

Right this beautiful Rum Cake has been made four times since i discovered the recipie last august

This cake is high in sugar, butter and alcohol content but it is beautifully delicious and stays very moist for ages... possibly due to the first time i made it i made a HUGE mistake by adding six eggs to the batter instead of the correct three... But the next time i made it properly and it seemed to dry out alot quicker and wasnt as moist in general and i've never had problems with a moistness of my cakes before and i've been baking for aslong as i can remember due to two Nan's who couldnt resist teaching me a passion for food that is still very much apart of my life as you can see. By the aforementioned Rum Cake.

The original recipie is here:  http://www.cookingchanneltv.com/recipes/cajun-rum-layer-cake-with-pecan-rum-glaze.html

I know its in american measurements but i have treated myself to an adorable cups set from Adanams of Southwold Kitchen and Cellar store

However as mentioned above i have changed the recipe slightly so i will repost it below, however all credits for the original go to the cooking channel and Treva Chadwell

Right first things first, barely anyone in my family actually likes whipped cream so i dont bother with making the sweetend cream, we just serve it with icecream (Kellys Honeycomb is particularly nice) but regular vanilla would also work well.

Also i colour code EVERYTHING it helps me to organize things if i use a colour for each modular step so here's a key so you under stand the methods to my madness!

Key

Cake Ingredients
Caramel Ingredients
Timings
Temperature

For the cake, you will need

 2 sticks of unsalted butter / 226g (I use President as i feel its lighter, but any brand will do)
3 cups of all-purpose flour (but i used self raising, the time in the picture because we had no plain left and it worked just fine) 
1 1/2 cups of sugar
1 teaspoon of baking powder
1/4 teaspoon of fine salt
1/2 cup of milk/ 120ml (i've used unsweetend soya one time and it worked just aswell as normal milk)
1/2 a cup / 120ml of white rum (i used a splash more because my nan likes it stronger)
2 teaspoons of vanilla extract (I've used essence cause the extract is damn expensive and it turned out fine)
6 large eggs (Helps it keep moist but you will need to cook it for alittle bit longer)

For the Caramel Glaze you will need

1 cup of sugar / 200g (i've used white granulated sugar, and i've also used brown both worked well, however white was my personal favourite)
3/4 cup of heavy cream/ 180ml
1/4 cup of rum (i used a half by accident the first time and it still tasted amazing)
3 large egg yolks (A yolker is a brilliant tool, i reccomend buying one if you dont have one)
1 cup of pecans roughly chopped (a small bag from the super market works well)
1/2 teaspoon of vanilla extract

Right now onto the cake method!   

(You will need an electric mixer, i've used a hand mixer and a stand both are fine)

Preheat your oven to 375 F or 190 C - Grease two 9inch tins (grease paper or butter either is fine)
Beat the sugar and butter until fluffy
In a spout jug mix milk, rum and vanilla
Combine baking powder, flour and salt in a seperate bowl
Add the eggs one at a time (takes ages but is a neccassary step)
Add half the flour mix on a low setting
 then slowly stream in the milk mixture (the batter may appear to break but to recombines so it's all good)
Add remaining flour mix and mix til you have a completely combined batter (it will smell heavenly due to rum)

Split the batter between the two tins (Then lick the bowl and spoon as a treat, its delicious trust me)
 Bake until golden round the edges and you can removed a skewer without any batter/cake coating it
      Its around 25 - 30 minutes but because of the increase of eggs it can take up to 45
At around 15minutes in switch the two pans around so they bake evenly (and if still in after 30 switch again)
Cool in the pans for 5minutes, then remove and let cool (i wait until they are slightly warm when i add the caramel)

Caramel method

Stir all the ingredients together (minus the peacans) on a LOW heat in a small saucepan stirring constantly til it coats the back of the spoon and rolls off like a thin syrup (around 5 minutes)
Stir in peacans and continue to stir it goes a lovely golden colour (white sugar makes this a paler gold) (around another 5minutes)
Remove from heat and leave to the side for about 5minutes
Pour half onto the first layer, all the way to the edges, the drippier the better
then place the next layer ontop of the caramel goodness before pouring on the rest of the caramel

Then eat it, my family ate around half on the day after and then myself, my mother and my nan ate the other half over around four days it wasnt in a tin just on a plate wrapped in tinfoil and it was fine.

I hope you all enjoy this recipe as much as my family does!