Rum and raisin cake
This teatime classic is rich, dark and filled with incorporated raisins for tiny bursts of flavour - bake in a Bundt tin and enjoy with sprinkled pecans
SERVES
8
PEOPLE
PREP TIME
50
MINUTES
COOKING TIME
70
MINUTES
Ingredients
175g raisins
6 tbsp Jamaica rum
275g butter
175g golden caster sugar
4 eggs
50ml milk
1½ tsp pure vanilla extract
275g white flour
1 tbsp baking powder
50g walnuts, hazelnuts or pecans
23cm round tin with a pop-up base, buttered and floured
1½ tbsp soft brown sugar
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