Honey Rum Drizzle Cake

Ingredients

• 250 g margarine
• 250 g caster sugar
• 4 eggs
• 250 g self raising flour
• 100 ml honey rum
• 100 g icing sugar
• 2 1/2 - 3 tbsp honey rum

Instructions

1. 1

   Preheat the oven to 160ºC (fan assisted, 180°C non fan) and line a 2bl/1kg loaf tin

2. 2

   Cream together 250g margarine and 250g caster sugar until pale and fluffy - approx 5 mins

3. 3

   Add 4 eggs and beat on a high speed until combined

4. 4

   Add 250g self raising flour and mix before adding 100ml honey rum and mixing again until just combined

5. 5

   Pour the mix into the prepared tin and smooth the top slightly

6. 6

   Bake in the oven for 45- 50 mins or until a cocktail stick comes out clean. If the top is getting a little too brown, cover it loosely with foil

7. 7

   Allow the cake to cool slightly in the tin before turning out and allowing to cool completely on a wire rack

8. 8

   Mix 100g icing sugar and 2½ - 3 tbsp honey rum together until smooth

9. 9

   Drizzle all over the cooled cake