Ingredients

80g unsalted butter (plus extra to grease your loaf tin)
5 medium eggs (preferably free range/ organic)
300g caster sugar
140ml double cream
Finely grated zest of three lemons
25ml dark rum
240g plain flour
pinch sea salt
1/2 tsp baking powder
For the glaze:
50g apricot jam
finely grated zest of one lemon
3tbsp lemon juice
150g icing sugar

Method

  1. Ensure all ingredients are at room temperature before you start.
  2. Pre-heat your oven to 180c (160c fan/ gas mark 4).
  3. Lightly grease the loaf tin and line with greaseproof paper. Leave some paper overhanging the sides when you line the tin; this will enable you to lift out the cake by the paper, making it easy to de-mould.
  4. In a large bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and melted butter.
  5. Sift the flour and baking powder together, then whisk into the egg mixture until smooth.
  6. Spoon the mixture into the loaf tin and gently level the surface.
  7. Bake for 50 minutes – 1 hour, turning the tin around halfway through cooking.
  8. To test the cake, insert a small knife into the middle – if it comes out clean, the cake is cooked. Do NOT switch your oven off at this point.
  9. Turn out onto a wire rack and leave to cool for 10 minutes.Do not leave your cake to cool in the tin, as this will prevent the steam from escaping, making your cake heavier.
  10. Lightly brush the cake all over with the warm jam. The jam creates a barrier, so the lemon glaze is not absorbed. Leave for 5 minutes.
  11. Mix the lemon zest and juice with the icing sugar in a small pan and warm over a low heat until smooth.
  12. Brush the lemon glaze evenly over the top and sides of the cake and leave for a few minutes to set.
  13. Place the cake on a baking tray in the oven, turn off the heat and leave for 3–5 minutes to dry the glaze – it will become translucent. Allow to cool before slicing and enjoy!

Opening times

BRASSERIE
Monday to Thursday: 12pm-9:15pm (last sitting)

Friday & Saturday:  12pm-10pm

Sunday: 12pm to 9pm
Sunday Menu served until 5pm

PUB
Monday to Saturday: 12pm to 11pm

Sunday: 12pm to 10pm

To view Christmas opening times click here.

Contact us

  • The Black Horse
  • 93 West Street,
    Reigate, Surrey
    RH2 9JZ

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