Wednesday,19 September, 2018
Current issue | Issue 1199, (29 May - 4 June 2014)
Wednesday,19 September, 2018
Issue 1199, (29 May - 4 June 2014)

Ahram Weekly

Rum-raisin cake

One cake


2.5 gm plain flour

1 cup sugar

4 eggs (whole)

1 tbsp baking powder 

100 gm raisins (or) sultanas

Rum to soak raisins

2 tbsp rum

75 mls whole milk

1 tsp vanilla essence

1 tsp ground cinnamon

1 tbsp molasses

1 tsp salt

Maple syrup (or) plain syrup for brushing cake

3/4 cup butter (melted)



Soak raisins overnight in rum, in a non-reacting small bowl.  Heat oven to 180 degrees.  Heat around 60 mls of water ina pan to reach 40 - 45 degrees and pour in a large glass or stainless steel bowl.  In a smaller bowl, add sugar and place over the bowl of hot water.  Stir until sugar dissolves, then add eggs after being cracked first into another bowl.  Whip eggs and sugar over hot water bath, until it thickens.  Remove bowl from hot water bath and continue whipping until drops of mixture fall to stay on top.  Add vanilla, molasses and rum, to gently mix, by means of a hand spatula.  Fold in sifted mixture of flour, baking powder, salt and cinnamon, lightly, and in batches, to avoid lumping.  Mix in the melted butter with electrical beater, only for less than a minute.  Fold in drained raisins by spatula.  Discard marinade. Pour batter into prepared lightly greased and flour dusted rectangular baking tin, filling it only up to 75 percent.  Bake for approximately 45 minutes, or when top is firm to the finger touch. Remove from oven and allow to cool slightly in tin, then brush on syrup on top, enough to moisten the surface.  Slice and serve when completely cool.

N.B.:  For a moist cake ALWAYS place on the bottom shelf of the oven, while baking, a pan of water to diffuse vapour.

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