Directions:
- Preheat oven to 190 deg C (375 deg F).
- Cream butter and sugar until light, beat in eggs gradually and fold in flour and salt with metal spoon, turn into greased ring mould cake tin (bundt) and bake 25 minutes.
- Cool cake and after it is cool return to mould ready for pouring in coffee - sweeten coffee and flavour with rum and slowly pour over cake whilst in tin.
- Turn onto plate and cover with whipped cream flavoured with vanilla and decorate with toasted slivered almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 905.05 Kcal (3789 kJ) | ||
| Calories from fat | 663.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.76g | 113% | |
|---|---|---|---|
| Cholesterol | 210.19mg | 70% | |
| Sodium | 371.53mg | 15% | |
| Potassium | 729.9mg | 16% | |
| Total Carbs | 48.38g | 16% | |
| Sugars | 17.46g | 70% | |
| Dietary Fiber | 3.49g | 14% | |
| Protein | 20.74g | 41% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.9mg | 11% | |
| Calcium | 528mg | 53% | |
| Amount Per 100 g | |||
| Calories | 191.25 Kcal (801 kJ) | ||
| Calories from fat | 140.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.59g | 113% | |
|---|---|---|---|
| Cholesterol | 44.42mg | 70% | |
| Sodium | 78.51mg | 15% | |
| Potassium | 154.24mg | 16% | |
| Total Carbs | 10.22g | 16% | |
| Sugars | 3.69g | 70% | |
| Dietary Fiber | 0.74g | 14% | |
| Protein | 4.38g | 41% | |
| Vitamin C | 0.8mg | 6% | |
| Iron | 0.4mg | 11% | |
| Calcium | 111.6mg | 53% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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