Festive raisin and rum cake

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