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The cake has cooled and been turned out of its tin. I inverted it and gave it a good stabbing before adding a couple of tablespoons of dark rum.

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I clearly failed to slam the tin hard enough, as it has a dint in the bottom where there must have been an air pocket remaining. That’s something that has never happened to me before.

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The rum has soaked in now and the cake is double wrapped – first in greaseproof paper

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and then in foil.

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I shall feed it weekly, with rum – but only because that is what I have and there is no brandy handy.

And now I realise that I do not have a pantry and nowhere suitable to store my cake for the next month.

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