Rum and raisin Easter cake

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Today I'd like to show you a perfect cake for your Easter table - fragrant rum and raisin cake with icing.

 

The cake is moist; rum adds a nice aroma, but it's subtle in flavour and not overpowering at all. Throw in sweet icing, soft raisins and you'll get a simple yet special cake.

You'll find ingredients, method and approximate nutritional value below. 

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Ingredients
Cake
  • 2/3 glass (100 g) raising
  • 100 ml rum
  • 3 glasses (350 g) wheat flour
  • 250 g unsalted butter
  • 1 glass (150 g) caster sugar
  • 4eggs
  • 1 tsp baking powder
  • 5 tbsp (50 ml) milk
  • Pinch of salt

Icing

  • 2 tbsp rum
  • 2/3 glass (100 g) icing sugar

Method

  1. A day before baking your cake soak 100g of raising in 100 ml of rum and set aside for the whole night. Separate soaked raisins and rum; reserve the alcohol.
  2. Into a bowl add 4 egg whites. Add a pinch of salt and beat them with a mixer until you achieve stiff peaks.
  3. Into a separate bowl add 250 g of butter softened at room temperature and 150 g of sugar. Mix them together with a mixer until the butter is light and fluffy.
  4. Add 4 egg yolks to the butter, one at a time, while mixing at low speed. Add 5 tbsp milk and mix again until incorporated. Add 4 tbsp of reserved rum and mix at low speed until incorporated.
  5. Sift the flour and baking powder into the batter. Mix at low speed until combined.
  6. Add soaked raising into the batter and mix them in delicately wit a silicone spatula.
  7. Mix in beaten egg whites with a silicone spatula. Use the first 1/3 to loosen up the batter. Fold in the the rest in two batches carefully.
  8. Pour the batter into a greased Bundt tin sprinkled with semolina. Even out the batter. Bake the cake in a preheated oven at 180oC (conventional oven) for 40 minutes, or until a skewer inserted into the cake comes out clean.
  9. Take the cake out of the oven and keep the cake in the tin for 15 minutes. Take it out of the tin and set aside for cooling.
  10. Prepare the icing. Add icing sugar and 2 tbsp of rum into a small bowl. Mix the ingredients together until combined; you're looking for a semi-fluid consistency. Add more sugar or rum if required to thin out or thicken the icing.
  11. Cover the top of the cake generously with icing.
  12. Enjoy! 
Approximate nutritional value
100 g
  • 416 kcal
  • Carbs: 50 g 
  • Fat: 20 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (assuming 12 slices)

  • 404 kcal
  • Carbs: 49 g 
  • Fat: 19 g
  • Protein: 6 g
  • Fibre: 1 g

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