Rum and raisin bundt cake
- Preparation and cooking time
- Total time
- + overnight soaking and cooling
- Easy
- Cuts into 15 slices
Skip to ingredients
- 350g raisins
- 100ml dark rum
- 225g butterplus extra for the tin
- 175g light muscovado sugar
- 4 medium eggs
- 350g plain flourplus extra for the tin
- 7g sachet fast action or easy bake yeast
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 50ml milk
GLAZE
- 100g light muscovado sugar
- 50g butter
- 3 tbsp dark rum
Nutrition: per serving
- kcal407
- fat17g
- saturates10.1g
- carbs51.6g
- fibre1.6g
- protein5g
- salt0.6g
Method
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).
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.
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.
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.
