Rum raisin cake – Christmas recipe

Come winters and Christmas and I just love moist rum raisin cake. It takes advance planning as the critical ingredient raisins in rum raisin cake should be soaked in rum for months.

The raisins taste best when kept soaked in glass jar for months. Some recipes soak the raisins and fruit bits for almost a year. My rum raisin cake recipe uses 3 months aged raisins in dark rum.

Basic Information
Prep Time: 45 min
Baking Time: 25-30 min
Total Time: 80 min
Serves: 5-6

Ingredients for rum raisin cake:

All Purpose Flour (Maida) – 2 cups or 200 gm
Baking Powder – 1 teaspoon
Chocolate/cocoa powder – 2 teaspoon
Sugar – 1 ¼ cup or 125 gm
Eggs – 3 no.
Salted Butter – 50 gm
Olive Oil – 30 ml
Full cream milk – 50ml
Natural vanilla essence – ½ teaspoon

Raisins (soaked in rum for at least 48 hours) – 50 gms
Dark rum – 60 ml

 

Preparation of rum raisin cake:

Sieve together flour, chocolate powder and baking powder in a plate or bowl and keep it aside.
Add 30ml Olive Oil and butter and microwave them for 20 sec.
Note: Ensure that the butter does not melt but just gets soft. This is very important to have soft and spongy cake.
Now take 3 eggs which are at room temperature and add 2 spoon of sugar powder and start beating the egg whites using egg beater. Keep on adding sugar every 5 min and continue beating. Once the mixture has gained volume add olive oil and butter and continue beating till you have double the volume and thick yet light and airy mixture is ready.
Now add few drops of natural vanilla essence and beat again for 2 min.

Pre heat the oven at 160 degree Celsius for 8-10 min. Grease the cake tin with olive oil and dust with flour on bottom and side walls to prevent the cake from sticking.
Now add flour, rum and raisins mix in small portions and use flat spatula using cut and circle method to mix the cake batter evenly without compromising on the air and light batter prepared earlier meticulously.

Note: Keep adding full cream milk in between to keep the batter moist and smooth.
Now pour half cake mix in cake mold and place the dish in preheated oven and bake at 160 degree for 20 -25 min. Now reduce the temperature to 150 degree Celsius and bake for another 12 -15 min.

Take out the rum raisin cake from oven and allow it to rest on wire rack for 1 hour till it cools down.

Yum

 

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