11 Bar & Kitchen opened in Norwich in 2011 and their head chef Jon Gay is demonstrating at this year's show.

This month Jon shares his recipe of Spiced Rum Cake with our readers. This is a beautifully moist cake, perfect as a desert, or just for mid afternoon cake time, Enjoy!

Recipe: 

6 Eggs,

4 Shots Spiced Rum

350g Self raising flour

250g Salted Butter

½ Vanilla Pod

125g Brown Sugar

125g Caster Sugar

Method:

Soften the butter, before whisking with both types of the sugars. Continue whisking till the butter becomes fluffy and cream in colour.

Beat the eggs, before adding into the sugar and butter mix. Continue whisking till well combined.

Slowly sieve in the flour, and combine well, pour in 2 of the shots of rum.

Pour into baking dish, or cake tin, and bake for 20-30 minutes at 190c.

Once cake is baked, pour over the last two shots of rum to keep the cake beautifully moist!

Serve warm, with a large dollop of ice-cream