Bake this rum and raisin bundt, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.
Ingredients
- raisins 350g
- dark rum 100ml
- butter 225g, plus extra for the tin
- light muscovado sugar 175g
- eggs 4 medium
- plain flour 350g, plus extra for the tin
- fast action or easy bake yeast 7g sachet
- baking powder 1 tbsp
- vanilla extract 2 tsp
- milk 50ml
GLAZE
- light muscovado sugar 100g
- butter 50g
- dark rum 3 tbsp
Method
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Step 1
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).
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Step 2
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.
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Step 3
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.
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Step 4
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.
Nutritional Information
- Kcals 407
- Fat 17g
- Saturates 10.1g
- Carbs 51.6g
- Fibre 1.6g
- Protein 5g
- Salt 0.6g
