Ingredients
5 tbsp softened butter
¾ cup sugar
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
¼ cup molasses
¼ cup honey
1 egg
2 cups cake flour
¼ lb butter
½ cup brown sugar
¼ cup rum
½ cup heavy cream
Directions
Cream together:
5 tbsp softened butter
¾ cup sugar
Add to butter, sugar mixture and mix well:
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
1 tsp vanilla
¼ cup molasses
¼ cup honey
1 egg
Fold in:
2 cups cake flour
Butter ramekins well. Add batter and cook for about 30 minutes at 350 degrees.
Sauce:
In pan over medium heat:
¼ lb butter
½ cup brown sugar
¼ cup rum
½ cup heavy cream
Caution when cooking with rum over heat. Mixture may flame up. Pour the desired amount of rum in a container, then add to pan, taking caution with alcoholic content around heat.
When toffees are taken out of oven & ramekin conainers, drizzle the sauce over each toffee.
Makes 4 10 oz toffee cakes.
