Name: Rum & Raisin Cake
Prep time: 26 s
Cook time: 50 s
Total time: 93 s
Yield: 12
Cuisine: Local
Ingredients: 3/4 Cup Raisins; 1/2 Cup Golden Raisins/Sultanas; 1/2 Cup Cherries; 3 Cups All-Purpose Flour; 3 Teaspoons Baking Powder; 1/2 Teaspoon Salt; 1 1/4 Cup Butter; 1 2/3 Cup Granulated Sugar; 5 Large Eggs; 1/2 Cup Rum; 2 Teaspoons Vanilla Extract; 1 Cup CARNATION® Full Cream Evaporated Milk; 1/2 Cup Icing Sugar

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

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

Rum & Raisin Cake

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Bundt cake pan

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NUTRITIONAL INFORMATION 540.5 kcal = 2,264kj /per portion

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Rum & Raisin Cake

No incluido en la receta

Utensils

Oven

Bowl

Bowl

Mixer

Handmixer

Bowl

Spoon

Bundt cake pan

Ingredients

Instructions

Related Recipes

NUTRITIONAL INFORMATION 540.5 kcal = 2,264kj /per portion

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Related recipes

Easy Chocolate Cake

Strawberries and Cream Layered Cake

Mango Mousse Cake

Cranberry Ring

Rice Cake