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Print this Recipe    Rum Raisin

Chocolate Rum and Raisin Cake

1/2 cup (100g) raisins or sultanas
2 t. + 2 T. (40 ml) rum
2 cups (240g) S R flour
1/3 cup (40g) cocoa powder (Dutch processed)
185 g unsalted butter, softened
3/4 cup (158g) castor sugar
2 grade AA (extra large, about 70g each) eggs, at room temperature
3/4 cup (200ml) full cream milk, at room temperature

Night before, soak raisins in the rum.

Preheat oven to 325F/ 160C. Grease and line a 9 x 5 x 3 loaf tin.

Sift the flour (or + baking powder) and cocoa powder together.

Cream butter with sugar till pale and fluffy. This will take a
while. Add in eggs. One at a time. Beat only till the yellow
disappears. Alternately add in sifted flour mixture with the milk,
beginning and ending with the flour mixture.

Stir in the soaked rum and raisins carefully. Slowly pour the
batter in the tin.

Bake for 1 hour and check for doneness. If not ready, continue to
bake 10 minutes or until done.


Choc-Rum Icing

125g unsalted butter
2/3 cup icing sugar
2-3 T. overproof rum
3/4 c grated dark chocolate

Using electric beaters, beat butter and sifted icing sugar in small
mixing bowl until light and creamy. Add rum and chocolate, beat
until smooth and fluffy.

Spread 2/3 of the icing over top and sides of cake using a flatbladed
knife. Pipe edging around cake rim using remainder of icing. Decorate
with chocolate if desired.

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