Skip to main content

Rum & Raisin Bundt Cake ~ 朗姆酒和葡萄干蛋糕


It's been a while since I've baked a Bundt cake.  As I need to finish up the Rum in the pantry, I surfed the internet for a Rum cake recipe without having to have a cake mix as one of the ingredients.  I managed to locate one, modified it a bit and here's the recipe which I am going to share with you today.  This cake is slightly dense but moist, full of Rum flavour and aromatic, but trust me you  won't get drunk after eating it!






Rum & Raisin Bundt Cake  ~  朗姆酒和葡萄干蛋糕 (adapted from 'here' with modification)
Ingredients
  • 280 gm butter
  • 250 gm caster sugar
  • 4 'L' eggs
  • 42 gm milk powder
  • 320 gm plain flour (take out 2 Tbsp to mix with the raisins)
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3 Tbsp Rum
  • 1 tsp vanilla
  • 80 gm raisins soaked in 4 Tbsp Rum
Rum Glaze
  • 2 Tbsp water boiled with 3 Tbsp sugar till sugar is dissolved
  • 2 Tbsp Rum, mix well
Method
  1. Prepare a 10 cup Bundt pan.  Grease with butter and dust with flour.
  2. Soak the raisins with Rum for a few hours or overnight.  
  3. Strain the raisins and mix with 2 Tbsp flour to prevent the raisins from sinking to the bottom.  Keep the Rum liquid.
  4. Sift the flour with the baking powder and salt, set aside.
  5. In a mixer, beat the butter with sugar till light and creamy.
  6. Add in the eggs one by one, mix well.
  7. Fold in the flour alternating with the milk till well combined.
  8. Add in the milk powder and vanilla.
  9. Mix in the Rum liquid, add more to make up 3 Tbsp.
  10. Mix in the raisins and stir to fully combined.
  11. Pour batter into the prepared Bundt pan.  Level the surface.
  12. Bake in a preheated oven @ 180 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  13. Remove from the oven.  Poke holes in the cake and brush on the Rum glaze.   Let cake sit in the pan to cool completely, unmould and brush on more Rum glaze.   Alternatively you may let the cake sit in the pan overnight before unmoulding and applying more Rum glaze.




Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Hakka Mee aka Hakka Noodles

This is yet another one dish meal, Hakka Mee/Hakka Noodles. These noodles are quite similar to Won Ton Noodles, except that they  have less lye water and the noodles are a bit flat and thicker.  They're served with bean sprouts with a generous serving of minced meat sauce. the noodles, ........... need to loosen them up before cooking serve with chilli sauce topped with chopped garlic ..... that will do the trick ..... yummy! Recipe for Hakka Mee aka Hakka Noodles Ingredients 180 gm Minced Pork 60 gm Garlic  -  chopped 200 gm Bean Sprouts 4 dried Chinese mushrooms - soaked and diced 3/4 cup water 1 Tsp cornflour + 3 Tbsp of water 3 servings of Hakka noodles Oil for frying. Garnishing  -  Chopped spring onions Seasoning for minced pork 1/2 Tsp Salt 1  Tsp sugar 1  Tbsp  Fish sauce 1  Tsp dark soya sauce A dash of pepper Preparation Saute the chopped garlic with 1 Tbsp oil, fry till fragrant Add in the seasoned minced pork, diced mushroo
16 comments
Read more

Double Boiled Herbal Chicken Soup

Double boiling is slow cooking ........ means to put a soup pot or any covered ceramic or steel pot inside a bigger pot, immerse in boiling water, and let the soup cook at a lower temperature.  Hence the soup is cooked from heat generated from the boiling water and not from direct heat source. Double boiling lets the soup ingredients slowly release their nutrients into the soup, thus making it tasty and wholesome.  It's a long cooking process, roughly averaging 2 to 4 hours.  The tip is not to open the cover to check on the soup as it'll bring down the temperature and affect the cooking process.  The plus point is there's little evaporation and the soup will not boil over.  The only thing is to monitor that there's enough water in the bigger pot and not let it run dry.  Of course, nowadays, the slow cooker is another alternative to double boiling, saves the hassle of checking the water level.
13 comments
Read on for the Recipe

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe