This is a slightly different take on a typical Easter cake as it has a strawberry rum-soaked surprise centre.
200ml of Rum (any type)
340g of Caster Sugar
300g of Strawberries
80g of Unsalted Butter, softened
240g of Plain Flour
3 teaspoons of Baking Powder
1/2 teaspoon of Salt
2 large Eggs
1 teaspoon of Vanilla Essence
160g of Unsalted Butter, softened
500g of Icing Sugar
2 tablespoons of Milk
Mini Eggs (to decorate)
Pink Food Colouring (I use the Gel ones)
- Preheat your oven to 170C, Gas Mark 3, and grease/line with baking parchment a circular cake tin (around 25cm in diameter).
- Add the rum and 60g of the sugar to a saucepan and bring to the boil, allowing it to reduce by about half and all the sugar to dissolve completely. Wash and chop your strawberries into quarters and add them to the saucepan, allowing them to soak for 30-40 minutes.
- Using a freestanding electric whisk or a hand-held whisk, mix together the butter, flour, remaining sugar (280g), baking powder and salt in a large bowl until the mixture resembles fine breadcrumbs.
- In a jug whisk the eggs, milk and vanilla essence together. Gradually pour this liquid into the flour and butter mixture on a low speed, scraping down the sides of the bowl every now and then and making sure it is fully combined.
- Pour this cake mixture into the prepared tin and bake in the oven for around 25-30 minutes or until an inserted skewer comes out clean.
- Whilst this is cooking drain the strawberries from the rum-reduction, and keep the rum-reduction liquid at one side.
- Once cooked, prick a few small holes in the cake and carefully spoon over around 5 tablespoons of the rum reduction liquid into the cake, making sure it soaks into the hot cake. Save the remaining rum-reduction liquid. Leave the cake to cool completely before cutting in half and icing.
- To make the frosting, use a freestanding electric mixer or electric whisk to beat together the butter and icing sugar on a low speed to form a crumb-like mixture. Add the milk and 4 tablespoons of the rum-reduction to the mixture and combine. The rum-reduction will give the frosting a pink tint but if you want the colour to be brighter add some pink food colouring. When everything has become evenly incorporated, increase the speed to high and beat the frosting until soft and fluffy.
- Once the cake has cooled completely, use a sharp/serrated knife to cut the cake in half. Spoon around 5 tablespoons of the icing onto the bottom half of the cake and spread evenly using a palette knife. Evenly spread the soaked-strawberries onto this half of the cake, and then lay over the other half of the cake. Using the palette knife, ice the top and sides of the cake using the remaining icing.
- Once you have an even coverage of icing, mix 2 tablespoons of water with a little pink food colouring to form a pigmented water. Using a paintbrush, carefully paint on small dots of pink onto the iced cake to give a speckled-egg effect. Line the top of the cake with mini eggs, and you’re done!
Jemima Plume Xx