I am not a fan of fruit cake. There, I said it. I know it is a tradition, especially at Christmas time, but I find fruit cake heavy and cloying and overbearing. I once made a Christmas cake from scratch, spending the GDP of a small nation on pricey dried and glace fruit. It went pretty much untouched on Christmas Day, and after storing in the pantry for a month or so I ended up throwing it out.
This easy, from scratch, rum and raising cake makes the prefect festive alternative to a traditional Christmas cake. It has the basic component of alcohol-soaked fruit but it is lighter in texture and colour.
Rum and raisin cake would be perfect at any time of the year, not just Christmas. If you have no raisins you could use currants, which would also plump up nicely after being soaked in rum.
I love dark, spiced rum – Kraken, in particular – and it is ideal for this recipe. Only use dark rum, not white rum, in this cake recipe.
If you are thinking Christmas I think Santa would love a slice of this cake on Christmas Eve as he goes about his work…
half a cup of raisins
4 tablespoons dark rum – I like a dark, spiced rum plus 2 teaspoons, extra
185 gram butter, chopped, at room temperature
½ cup caster sugar
1 ½ cups self-raising flour
4 tablespoons milk
LET`S GET TO IT:
Soak raisins in rum overnight in a dark cool place.
Preheat oven to 180C and grease and line a deep, round 20cm cake pan with non-stick baking paper.
Place butter, sugar, eggs, flour and milk in bowl of electric mixer fitted with a paddle attachment and beat to combined.
Increase speed and beat until colour has changed, then scrape down sides with a spatula. Turn off beaters then use a silver spoon stir in raisins and any excess rum.
Pour into pan, smooth the top with a spatula and bake for 45-50 minutes / until a skewer comes out clean.
While cake is still warm pour over a the extra rum.
After ten minutes remove from tin and place on wire rack to cool completely. When cold dust with sifted icing sugar before serving.