Rum and Raisin Cake

    Rum and Raisin Cake


    14 people made this

    Sultanas and raisins are soaked in dark rum before being combined into a moist stewed apple cake batter that is spiced with cinnamon, nutmeg and cocoa.

    Serves: 12 

    • 1/2 cup sultanas
    • 1/2 cup raisins
    • 1/3 cup dark rum
    • 125g butter, softened
    • 1 cup (220g) white sugar
    • 2 eggs
    • 1 cup (125g) plain flour
    • 1 cup (125g) wholemeal flour
    • 1 tablespoon cornflour
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1 tablespoon unsweetened cocoa powder
    • 1/2 cup chopped walnuts
    • 1 1/2 cups stewed apples

    Preparation:15min  ›  Cook:25min  ›  Extra time:12hours soaking  ›  Ready in:12hours40min 

    1. Place all the sultanas and raisins in a small bowl with the rum and let sit overnight, if possible
    2. Preheat oven to 180 degrees C. Grease and flour one 20x30cm baking tin.
    3. In a large bowl cream the butter with the sugar. Beat in the eggs then the stewed apples.
    4. In another bowl stir together the flours, cornflour, bicarbonate of soda, spices, salt and cocoa. Beat into the creamed ingredients.
    5. Stir in the sultanas and raisins along with any rum that was not absorbed and the walnuts.
    6. Turn batter into the prepared baking tin.
    7. Bake in preheated oven for 25 minutes or until cake tests done. Let cool on a cake rack.

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