Rum Swizzle Cake

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Recipe's preparation

Cake

Prehead Over 350F (180C)

Butter and flour 2 x 8inch round cake pans (line bottom with parchment paper)
Add Butterfly Attachment

Add 227g Unsalted Softened Butter, 300g Granulated Sugar

30 sec/speed 3 Until Fluffy (3-4 mins)

Scrape sides down, mix for another 10 sec/speed 3

Scrape down sides, Mix in Eggs ONE AT A TIME, mixing between each one. (4 Large Eggs (Room Temp)
10 sec/speed 3

Add to the batter 15g Gold Rum 15g Dark Rum 30 sec/speed 3

In a separate bowl mix 375g All-Purpose Flour, 15g Baking Powder & 3g Salt

In Third Bowl mix 100g Finely Diced Peach & 120g Whole Buttermilk
Remove Butterfly Whisk

2 min//speed 4 Add alternatively Flour Mix & Peach Mix

Divide Batter between prepared pans

Bake until centre is pricked clean 25-35 Minutes (over depending)

Meanwhile - Rum Swizzle

Clean Bowl,

Add 45g Gold Rum, 45g Dark Rum, 45g Fresh Pineapple Juice (or other fruit), 16g Falernum & 4 Dashes Angostura Bitters
30 sec/speed 5 - Refridgerate Mix

Buttercream

Add 115g Unsalted Softened Butter Mix until creamy with Butterfly Whisk 1 min/speed 3

Add 112g Cream Cheese Softened & Mix 30 min/speed 3

Add 45g Fruit Juice/Rum Combination and mix 30 sec/speed 3

Slowly add Confectioners Sugar while mixing 3 min 30 sec/speed 3

Scrape down sides, mix 30 sec/speed 4

When cake is cooked, take out of tin and allow to completely cool on cooling rack

Cut Round cakes in half horizontally, layer cake with Rum Swizzle & Butter Cream, Finishing with Buttercream