My weekend bake …… Rum and Raisin Cake

3oz Raisins
1 tablespoon rum

Put in a bowl and leave to soak until most of the liquid has gone  (I left mine a couple of hours you can leave overnight)

8oz Butter
8oz Caster Sugar
4 eggs
8oz Self Raising Flour
1/2 teaspoon vanilla essence

Preheat over to Gas mark 4
Line a spring formed 9inch cake tin

In a mixing bowl put the sugar, butter and vanilla and creama together.   Add an egg at a time with a littgle flour and again mice well.  Continue until all 4 eggs have been added and then stir in the remaining flour.

Stir in the Raisin and Rum mixture.

Spoon into the cake tin and level out.

Bake for about an hour or until springy to the touch.

Leave to cook and serve:)

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