Preheat the oven to 170 degrees and grease the large baking tin with butter.

Into a bowl, add the flour. Add baking powder and salt and mix properly.

When done, beat the butter and sugar in another bowl until it becomes creamy. Add the eggs one at a time and stir well. When the ingredients are well incorporated, add vanilla or sugar essence, and then add flour to the mixture.

Keep stirring until it forms a smooth batter without lumps.

When ready, pour in the batter into the baking pan and bake for about 50 to 60 minutes. Let it bake until a skewer put in comes out clean.

When its ready, let the cake cool for 10 minutes before removing it from the oven. When you remove it, let it cool further. If you want to decorate it, the cake should cool completely.

In a saucepan, bring water and sugar to a boil and let it to condense to a thick syrup.

Reduce the heat and add the condensed milk and stir properly.

Add the ground cashew to the mixture and stir to combine everything.

After a few minutes, add the vanilla essence and a table spoon of Jamaican rum. Let everything cook to a thick paste and remove it from the heat.

Keep stirring the frosting so it doesn’t form a hard layer at the top.

To add the frosting, slice the cake into appropriate layers and generously spread the frosting. When done, you can opt to place some cashew nuts on the top, and serve.