Rum and Raisin Cake
- 0 people already cooked this dish.
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Total: 113minPreparation: 113min
- Portions: 12
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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Preheat oven to 350°F (180°C).
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Toss raisins, sultanas and cherries in ¼ cup of flour in a small bowl.
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Combine remaining flour, baking powder and salt in a medium bowl. Set aside.
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Using an electric mixer, beat butter and sugar until light and fluffy.
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Add eggs one at time, beating after each one until well blended.
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In another medium bowl, combine 6 tablespoons dark rum, vanilla and Evaporated Milk. Set aside.
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Add flour mixture and milk mixture to creamed butter alternating the additions.
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Beat until ingredients are combined thoroughly.
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Pour into greased and floured bundt pan.
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Bake in a preheated oven at 375 °F for 40 – 50 minutes or until a wooden pick comes out clean when inserted.
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Leave to cool on a wire rack for 10 minutes.
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Turn cake out of pan and leave to cool completely on wire rack.
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Mix icing sugar with remaining tablespoon of run and drizzle over top of cake.
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