Directions

1. Add softened butter and both sugars into the mixing bowl. Attach the butterfly whisk and insert the measuring cup, mix for 1 minute / speed 4. Scrape down the sides.

2. Add the eggs to a small bowl and beat well with the vanilla, then remove the measuring cup and mix again for 1 minute / speed 4. While mixing, slowly add the eggs a little at a time until fully combined.

3. Add the flour, milk, cream and baking powder to the mixing bowl. Mix for 30 seconds / speed 3.

4. Grease a cake pan with butter and then coat it in sugar. Empty the sponge mix into the pan. Bake in a preheated oven at 360°F|180°C for 40 minutes or until cooked. Remove from the oven and allow to cool completely before removing from the pan.

5. Place the cake onto a serving plate, then slowly spoon the rum over the cake to allow the cake to absorb the rum.

6. Enjoy!