Rum and raisin cake, with caramel and rum icing.

Rum and raisin cake, with caramel and rum icing

This recipe is a delight, a soft and light sponge cake with the rum bursting raisins scattered throughout.

This is a great addition to a boozy afternoon tea, or a delicious dessert served with vanilla ice cream.

Cake Ingredients

125ml dark rum

200g raisins

250g margarine

250g light brown caster sugar

300g self raising flour

6 medium eggs

1 teaspoon baking power

1 teaspoon vanilla essence

1/2 teaspoon of cinnamon

Icing ingredients

125g light brown caster sugar

75g butter

35ml milk

125g icing sugar

2 tablespoons of dark rum

Instructions

The day before – Place your raisins and the dark rum in an air tight container, allowing the raisins to soak up all of that yummy rum.

1. Pre heat your oven to Gas mark 5/ 190 degrees C.

2. Line or spray your Tin with quick release spray. (I have used a 23 cm bunt cake tin, but you can use any tin you like)

3. Cream together the margarine and light brown sugar until light and fluffy.

4. Add the vanilla essence and the cinnamon, and mix well.

5. Whisk together the eggs in a separate bowl, mixing them until they are well combined and fluffy.

6. Add the self-raising flour and the egg evenly a little bit at a time.

Note: folding in the flour using a slower paddle speed or a figure of 8 will allow maximum air to be incorporated into the mixture without over working the flour.

7. Add in the baking powder mixing well.

8. Now add the rum soaked raisins.

9. Place the mixture into your tin and place in the middle of the oven for approximately 50 minutes.

Note: use a cake prick to check the centre of the cake is cooked, this should be inserted clear and come out clean. If it is not it will require longer.

If you find the cake it cooking too quickly on top place a layer of foil on top of the cake tin.

10. Once cooked place on a cooling rack until cool, before turning out of the tin.

Once the cake has cooled, it’s time to make the icing.

1. in a saucepan melt the butter and sugar, mixing well to combine. Once combine remove from the heat.

2. Add the milk and rum, mixing well.

3. Now slowly add the icing sugar.

4. Once combined well pour over the cake.

Much love always