| Carbohydrates | 71.4 g |
| Energy | 540.5 kcal |
| Fats | 23.2 g |
| Fiber | 1.5 g |
| Protein | 7.9 g |
| Saturated Fats | 13.9 g |
| Sodium | 388.3 mg |
| Sugars | 43.8 g |
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Total
93 -
difficulty
Easy -
Cost
Rum & Raisin Cake
This Seasonal Treat is perfect for your next Christmas Celebration
Utensils
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Bowl
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Spoon
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Oven
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Mixer
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Handmixer
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Bowl
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Bundt cake pan
Ingredients
Portions: 12
- 3/4 Cup Raisins
- 1/2 Cup Golden Raisins/Sultanas
- 1/2 Cup Cherries (chopped)
- 3 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1 1/4 Cup Butter (room temperature)
- 1 2/3 Cup Granulated Sugar
- 5 Large Eggs
- 1/2 Cup Rum
- 2 Teaspoons Vanilla Extract (or Vanilla Essence)
- 1 Cup CARNATION® Full Cream Evaporated Milk
- 1/2 Cup Icing Sugar
Instructions
- 1.Pre-heat oven to 350°F (180°C)
- 2.Toss raisins, sultanas/golden raisins and cherries in 1/4 cup of flour in a small bowl.
- 3.Combine remaining flour, baking powder and salt in a medium bowl. Set aside.
- 4.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each one, until well blended.
- 5.In another medium bowl, combine 7 tablespoons dark rum, vanilla and Evaporated Milk. Set aside
- 6.Add flour mixture and Milk mixture to creamed butter alternating the additions.
- 7.Beat until ingredients are combined thoroughly.
- 8.Pour into greased and floured bundt pan. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes or until a wooden pick comes out clean when inserted.
- 9.Leave to cool on a wire rack for 10 minutes. Turn cake out of pan and leave to cool completely on wire rack.
- 10.Mix icing sugar with remaining tablespoon of rum and drizzle over top of cake
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