Rum and raisin Cake
May 11, 2013 Posted by Shweta Shanbhag
Have been baking since Feb, but its tough to find time to blog when you have a toddler who ensures you spend all your time with her 🙂
My first cake had to be a rich rum and raisin cake – I love this cake so much that I have already made it 5 times in the last 2 months 🙂 Anya loves the cake too which makes me want to cook it again and again. Thanks to my friend Deepali Paul for the live demo of how to bake this cake and for not giving me any recipe or measurements ;)…and leaving it to me to experiment with the ingredients. Here is my recipe
1. Take 150 ml of rum in a vessel and add 2-3 tsp each of chopped prunes, black currants, raisins, cranberries, tutti frooti, chopped candied cherries, 2 tsp melon seeds (for crunchiness).You can be generous with all these ingredients and add them in any proportion that you like.
2. Add 1 tsp orange rind, juice of 2 fresh oranges, 1 tsp coffee powder, 2 tsp honey, 1 tsp cinnamon powder, 1 tbsp cocoa powder and 100 gms brown sugar.
3. Leave the fruits to soak in the rum for atleast 1 hour – the more you leave it the better the cake will taste.
4. Heat this mixture on a low flame for a quick boil.
5. When the mixture cools down, add 2 eggs, 250 gm maida, 100 gm butter, 1/2 tsp baking powder and 1/2 tsp baking soda and fold it well into the rum.
6. Pre heat the oven to 160° C
7. Grease a cake tin with butter and flour and then pour the cake batter into it. Bake for approx 30 mins at 160° C (or until a wooden toothpick comes out clean)
8. Remove the tin from the oven and allow to cool on a rack. When completely cooled remove from the tin.
This cake tastes better as it matures. You can store at room temperature in an air tight container.
Note: The decoration on the cake is pointless – the cake is yummy any which ways 🙂