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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law
Friday, December 04, 2009
CHRISTMAS RUM AND RAISIN CAKE
500 grams refined flour or Maida
300 grams soft brown sugar
100 grams powdered white sugar
¼ teaspoon salt
2 teaspoons spice powder
1teaspoon nutmeg powder
200 grams chopped black currants
200 grams chopped raisins
100 grams chopped sultanas
100 grams chopped orange / lemon peel
100 grams chopped cherries
500 ml Rum or Brandy
250 ml Wine
500 grams butter
4 eggs beaten well
4 tablespoons milk
1 teaspoon baking powder
1 teaspoon vanilla essence
1 teaspoon almond essence
Mix all the dried fruit together and soak in rum / brandy and wine for at least a month. When required drain and keep aside. Reserve the leftover rum.
Sift the flour, baking powder and salt together. Dust the soaked fruit / peel with a little flour.
Cream the butter, sugar and brown sugar well. Add the beaten eggs, almond essence and vanilla essence and mix well. Add the orange / lemon peel and dried fruits, nutmeg powder and spice powder and mix thoroughly. Slowly add the flour and fold in well. If the mixture is too thick add a little milk. Pour into a greased and papered baking tins or dishes and bake in a slow oven for about one hour or more (or until a wooden toothpick comes out clean). Remove from the oven when done. Prick the cake with a toothpick and pour the remaining rum over it.
Remove from the tin when cold and wrap tightly in foil or waxed paper and keep in an airtight container for the cake to absorb the rum.
Just before serving, heat for a minute in a microwave oven and pour some more rum on the cake while hot. Tastes delicious!!!!!