Easy
42 min
Ingredients
- 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
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1. Pre-heat oven to 350°F (180°C)
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2. Toss raisins, sultanas/golden raisins and cherries in 1/4 cup of flour in a small bowl.
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3. Combine remaining flour, baking powder and salt in a medium bowl. Set aside.
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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.
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5. In another medium bowl, combine 7 tablespoons dark rum, vanilla and Evaporated Milk. Set aside
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6. Add flour mixture and Milk mixture to creamed butter alternating the additions.
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7. Beat until ingredients are combined thoroughly.
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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.
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9. Leave to cool on a wire rack for 10 minutes. Turn cake out of pan and leave to cool completely on wire rack.
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10. Mix icing sugar with remaining tablespoon of rum and drizzle over top of cake