Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
The night before you want to make the cake, mix the raisins and rum together and leave them to soak overnight (stirring a couple of times if you remember).
The next day, drain the raisins reserving any leftover rum. Put 200g of the raisins and the rum in a food processor with the butter and sugar, and whizz until really smooth.Add the eggs, flour, yeast, baking powder, vanilla and milk with a pinch of salt and whizz again. Scrape into a mixing bowl, cover with clingfilm and leave at room temperature to rise for an hour.
Heat the oven to 170C/fan 150C/gas 31/2 and butter and lightly flour a large bundt tin (approximately 23cm). Fold the rest of the raisins through the batter, then spoon into the tin and smooth the top. Bake for 50 minutes – 1 hour, or until a skewer poked into the centre comes out clean. Turn out onto a wire rack to cool.
Put the glaze ingredients in a pan and heat gently until the sugar has dissolved, then bubble together for a few minutes until shiny and saucy. Cool until it starts to thicken, then pour over the cake to glaze. Cool until set. Cut into generous wedges.