Rum and raisin to me is the perfect flavour for anything sweet. If it’s chocolate, icecream or fudge, it’s always best in rum and raisin. Mint comes a very close second. So when I was flicking through a cook book of mum’s and saw rum and raisin cake, I thought I’d have to be onto a winner. I’m on holidays at the moment, so I have plenty of time to muck around in the kitchen if I choose to. Just as well, because I think I need to have another crack at this particular one.
Don’t get me wrong, it’s a nice enough cake. But it needs something to replicate that familiar rum and raisin flavour that I’ve come to love so much. I’m not sure whether it’s some vanilla essence, more brown sugar or even just more rum that’s needed but there is something missing. I’m even toying with the idea of subbing some of the rum for coconut rum to see how that turns out. 
RUM AND RAISIN CAKE
Ingredients
155 grams of raisins
3 liberal tablespoons of dark rum
185 grams of self-raising flour
150 grams of unsalted butter
140 grams of brown sugar
3 eggs, lightly beaten
Method
Preheat the oven to 180°C.
Lightly grease a deep 20cm round cake tin and line the base with baking paper.
Soak the raisins in the rum for at least 10 minutes.
Sift the flour into a large bowl and make a well in the middle.
Melt the butter and sugar in a small saucepan over low heat, stirring until the sugar has dissolved and then remove from the heat.
Combine the melted butter and sugar with the rum and raisin mixture and add to the sifted flour with the beaten eggs.
Stir with a wooden spoon until combined but do not overbeat.
Spoon the mixture into the prepared tin and bake for 40 minutes or until a skewer inserted in the middle of the cake comes out clean.
Serve with custard or ice cream on the side if desired.
mmm deslishiously easy!