<\/span><\/strong><\/p>\n

\n

A unique, sweet, and delicate cake with a distinctive rum-and-raisin flavor. We loved it from the very first slice. I also baked a version with raisins and whiskey, and\u2026 I don\u2019t know which one is better ;). The cake is very delicate after baking, so it\u2019s best to bake it the day before. I took the pictures just after it was baked. I highly recommend it!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the rum\u2013raisin\u00a0bundt cake:<\/u><\/p>\n

\n
• 200 g\u00a0raisins<\/li>\n
• 120 ml\u00a0dark rum<\/li>\n
• 220 g butter<\/li>\n
• 180 g\u00a0light brown muscovado sugar<\/li>\n
• 2 large eggs<\/li>\n
• 300 g plain\u00a0flour<\/li>\n
• 2 tsp\u00a0baking powder<\/li>\n
• \u00bd tsp ground cinnamon<\/li>\n
• 175 g\u00a0soured cream<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In a small saucepan, add the raisins and pour over the rum. Bring to a boil and simmer for a few minutes, then remove from the heat and set aside for 1 hour, or until all the alcohol has soaked into the raisins.<\/p>\n

  Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition (the batter may curdle slightly at this stage, but it won\u2019t affect the finished cake). Add the sifted flour, baking powder, and cinnamon, then the sour cream. Stir with a spatula until just combined. Add the soaked raisins and stir gently.<\/p>\n

  Prepare a 23 cm Bundt tin by greasing it with butter and dusting it with flour. Shake off any excess flour. Spoon in the batter and level the top with a spoon.<\/p>\n

  Bake at 170\u00b0C, preferably without the fan, for 50 minutes or longer, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool. Decorate with caramel icing.<\/p>\n

  Ingredients for the caramel icing:<\/u><\/p>\n

  \n
  • 60 g butter<\/li>\n
  • 80 g\u00a0light brown muscovado sugar<\/li>\n
  • 3 Tbsp milk<\/li>\n
  • 1Tbsp dark rum<\/li>\n
  • 100 g\u00a0powdered sugar<\/li>\n<\/ul>\n

    Melt the butter in a small saucepan. Add the sugar and cook for about 1 minute, stirring constantly, until combined. Add the milk and bring to a boil. Remove from the heat and stir in the rum, then leave to cool to room temperature. Once cooled, mix in the powdered sugar using the back of a spoon until thick and smooth.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe adapted from: “Sweet” Yotam Ottolenghi i Helen Goh.<\/a><\/span><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    A unique, sweet, and delicate cake with a distinctive rum-and-raisin flavor. We loved it from the very first slice. I also baked a version with raisins and whiskey, and\u2026 I don\u2019t know which one is better ;). The cake is very delicate after baking, so it\u2019s best to bake it the day before.<\/p>\n","protected":false},"author":1,"featured_media":6780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,81],"tags":[86,83,82,142],"duration":[],"tag_group":[],"class_list":["post-6778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bundt-cakes-loaf-cakes","category-easter","tag-cinnamon","tag-raisins","tag-rum-en","tag-soured-cream"],"acf":[],"yoast_head":"\n