Rum And Raisin Cake
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Water1 cup
Rum2 cup
Raisin (chopped)3 cup
Butter1
Egg1.25 cups
White Sugar1.666667 cups
All-Purpose Flour1 tsp
Baking Soda1 cup
Unsweetened Cocoa Powder2 cup
Pecan (chopped)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease one 9 or 10 inch tube pan
3
Boil water add rum and raisins
4
Melt butter and beat egg
5
Add to the raisin mixture
6
Sift flour, baking soda, cocoa, and sugar together
7
Stir into raisin mixture
8
Add chopped pecans and stir until just combined
9
If batter is too thick add a little more water
10
Pour batter into prepared pan
11
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes
12
Let cake cool in the pan for 10 minutes then turn out onto a serving dish
13
Serve cake hot with custard or top cooled cake with whipped cream