Instructions: 1. Grease a 22cm springform tin or line with Glad Bake. Pre-heat oven to 180deg.C.

2. Cream together the butter and sugar until light and fluffy. Add eggs, a little at a time, with the vanilla. Fold in the flour. Spoon mixture into tin and smooth the surface.

3. Bake in oven for about 45 minutes, or until cooked when tested with a wooden skewer. Remove from oven and rest in tin for 5-10 minutes before turning out onto a wire rack to cool.

4. Place cake back in the tin and pour over the syrup. Cover and refrigerate overnight.

Coffee and Rum Syrup:
1. Place sugar and water in a saucepan and heat, stirring, until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove from heat and add coffee and rum. Syrup is now ready to use on cake.

Note: If using instant coffee, use 3 teaspoons dissolved in 1 1/4 cups hot water, or use strong plunger coffee.

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