Waitrose and Partners
Festive spiced latte cake

Festive spiced latte cake

This moist, festive cake is spiced with nutmeg and spiced rum. It is topped with a light frosting made with whipped cream with custard and rum folded in. 

4 out of 5 stars(2) Rate this recipe
  • Serves10
  • CourseCake
  • Prepare25 mins
  • Cook50 mins
  • Total time1 hr 15 mins
  • Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g unsalted butter, melted
  • 300g self-raising white flour
  • 1 tsp baking powder
  • 250g Billington's Light Brown Soft Sugar
  • ½ tsp ground nutmeg, plus a pinch more
  • ¼ tsp salt
  • 1 tbsp instant coffee powder, plus 1 extra tsp
  • 75ml whole milk
  • 275g low-fat vanilla custard
  • 3 medium British Blacktail Free Range Eggs, beaten
  • 4 tbsp Billington's Golden Caster Sugar
  • 2 tbsp dark rum
  • 200ml whipping cream


  1. Preheat the oven to 180ºC, gas mark 4. Use a little of the butter to grease a 23cm springform tin, then line the base. Sift the flour and baking powder into a large bowl. Add the light brown soft sugar, a pinch of nutmeg and the salt. Mix well with your hands to smooth any lumps in the sugar, then make a well in the middle.

  2. In a cup, mix 1 tbsp coffee with 1 tbsp hot water. Stir into the melted butter with the milk, 175g custard and the eggs; whisk into the dry ingredients until smooth. Pour into the tin and bake for 50 minutes, until risen, golden and a skewer inserted into the centre comes out clean. While the cake bakes, mix 1 tsp coffee with 2 tbsp caster sugar, 1 tbsp water and 1 tbsp rum to make a syrup; set aside.

  3. Place the cake, in its tin, on a wire rack to cool. After 30 minutes, poke lots of holes into the top using a cocktail stick and brush with the coffee syrup. Once cooled completely, remove from the tin and put on a plate.

  4. Make a frothy topping by whipping the cream with the remaining 2 tbsp caster sugar and 1 tbsp rum until very thick, then fold into the remaining 100g custard. Spoon and spread the topping onto the cake, then use a fine sieve or tea strainer to dust with the remaining ½ tsp nutmeg.

Cook’s tip

Making the cake ahead of time? You can keep the cake in an airtight container for a couple of days. When ready to serve, make and add the topping as per step 4 of the method (above).


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