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Festive raisin and rum cake

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Rate this recipe 2.8/5 (83 Votes)
Festive raisin and rum cake 1 Picture

Ingredients

  • - 150 g butter
  • softened (+ 15g for the tin)
  • - 150 g of sugar
  • - 200 g of flour
  • - 2 tablespoons of cocoa
  • - 150 g sultanas
  • - 5 cl of rum
  • - 1 teaspoon baking powder
  • - 1/2 tsp cinnamon
  • - 1/2 tsp of 4 spices
  • - 1 pinch of salt

Details

servings 6
Level of difficulty Easy
Preparation time 30mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Put the raisins in a small saucepan with the rum. Heat on low heat. Remove from the heat and flambé. Cover and set aside.

Step 2

In a bowl, beat the butter and sugar with an electric mixer until the mixture is creamy. Add a whole egg and two yolks (reserve both whites), mixing briskly. Add the sifted flour with the cocoa, cinnamon, 4 spices and raisins with the rum and finally the yeast.

Step 3

Preheat the oven to gas mark 7 (210 °). Mount the 2 egg whites until stiff with a pinch of salt. Incorporate them into the dough without worrying about them collapsing.

Step 4

Pour into a buttered tin. Place in the oven and cook for 10 minutes. Lower the heat to gas mark 6 and bake for 35 minutes.

Step 5

Remove from the tin, place on a rack and leave to cool. Serve sprinkled with cocoa.

Step 6

 

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