Sunday, 7 December 2014

Christmas Rum and Raisin Cake

Christmas parties were not very common for us while in India as we had mostly Indian friends around. In Singapore though, we have a mix of friends from all countries and one such family recently invited us for dinner. As a custom, in India we always used to carry some sweets or similar when we visit anyone and knowing that it is a Christmas special dinner, I planned a special homemade Christmas hamper for the hosts. This Rum and Raisin Cake was a part of the hamper and was quite a yummy inclusion   Here is the recipe for you all to try!

2 cups raisins chopped
1/4 cup dark rum (I used a spiced Caribbean rum)
3 cups all purpose flour
2 tbsp orange rind
3 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup brown sugar
2 tsp vanila extract
1/4 cup butter softened
1/2 cup extra light olive oil or any other refined oil
1 cup milk (I used 1/2 cup skim milk and 1/2 cup full cream) at room temperature
For the Glaze
1/3 cup fine sugar
2 tbsp water
3 tbsp corn syrup (honey can also br used)
2 tbsp rum
Powdered sugar for sprinkling on top (optional)

Take the chopped raisins in a jar and pour the rum. Close the lid and shake it well. Soak it for a minimum of 24 hours-48 hours, shaking in between. The more you soak the better will be the flavor. If you are pressed for time, you may soak it on the same day for a minimum of 4-6 hours and then slightly warm the mixture in the microwave and let it cool before starting the rest of the process. 
Sift the flour, salt, baking powder and baking soda and keep aside. 
Cream the butter and sugar together till light and smooth. Now add the rind, oil, and vanilla extract and whip further. Now add the eggs one at a time, whipping after each addition. Add the flour mixture alternating with the milk, beginning and ending with the flour. Fold in one direction till all the flour has been well incorporated without any lumps. Now fold in the raisins along with the residual liquid, if any. You can also add some chopped citrus peel if you wish. 
Pre-heat the oven at 180 degree celsius. Grease a 10" bundt pan with oil or cooking spray and pour the batter into it, evenly spreading the top. 
Bake in the pre-heated oven for 35-40 minutes till a toothpick inserted comes out clean. If you see the top browning too fast and the inside not yet done, cover the top loosely with an aluminium foil and reduce the temperature to 160 degree celsius and bake till done but observe closely so that you do not burn the cake. Once done, remove the cake from the oven and let it cool for 10 minutes in the pan. 
Now gently transfer the cake to a wire rack and prepare the glaze. 

Take sugar, water and corn syrup/honey in a bowl and bring it to a boil on stove top while stirring continuously and till the sugar dissolves. Remove from flame and add the rum. 
Apply this glaze on the warm cake on all sides (top and bottom) with a brush in regular intervals till the cake cools down completely and has absorbed most of the glaze. You can reserve the glaze for use later on with your ice creams. You can garnish the cake with some powdered sugar or enjoy a slice as is!! Both ways, it is super yum!

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