Hazelnut Rum Cake

Ingredients

185g Butter
2 Teaspoons grated Lemon Rind
3/4 Cup CSR Caster Sugar
3 Eggs
1 Tablespoon Rum
125g Ground Hazelnuts
1 3/4 Cups Self Raising Flour
1/2 Teaspoon Cinnamon
SYRUP:
1/2 Cup CSR White Sugar
3 Tablespoons Rum
3 Tablespoons Lemon Juice

Method

1 : Beat the butter and CSR Caster Sugar together until creamy and add the lemon rind, beating it well in .
2 : Add the eggs one at a time, beating well after each addition.
3 : Stir in the rum and hazelnuts. Then fold in the sifted flour and cinnamon.
4 : Pour into a well greased 20cm baba or ring tin. Bake about 1 hour in a moderate oven.

SYRUP:
1 : In the meantime make the syrup by combining the ingredients in saucepan. Stir until sugar is dissolved
and bring to the boil.
2 : When the cake is cooked, take from the oven and pour on the hot syrup immediately.
When cooled, turn out of tin on to a serving plate.

White Sugar

Ingredients: cane sugar

Here's one we all know and love! The uniform size of the sugar crystals gives you a regular texture and consistency, making it the perfect ingredient for baking and sweets.

Rich Chocolate Icing Mixture

Ingredients: cane sugar, cocoa powder (6%), starch (Tapioca)strong>

A blend of rich premium cocoa and Australia's finest sugar cane.

Just add enough water, and butter or cream cheese if desired, to make a smooth consistency for spreading.

CSR Chocolate Icing Mixture is the perfect finish for all cakes and desserts.

Treacle

Ingredients: cane sugar, water

Treacle has a richer colour than golden syrup, and a stronger, slightly bitter flavour.

It provides the strong sweet flavour necessary for many baking and confectionery recipes. A couple of spoonfuls of rich sticky treacle will add a distinctive colour and taste to your rich dark brown cakes and puddings.

CSR Original Treacle is available in an easy-to-use jar, which features a screw top lid, making it easy to hold and convenient to store.