Rum Raisin Bundt Cake

Makes one 25-cm (10-in) bundt cake

1 cup raisins

¼ cup + ½ cup rum

3 cups cake flour

1 Tbsp baking powder

½ tsp salt

1½ cups butter, cut into cubes
and softened

1⅔ cups sugar

5 large eggs

1 tsp vanilla extract

¼ cup milk

Rum Syrup

½ cup water

½ cup sugar

½ cup dark rum

Sugar Glaze

¼ cup icing (confectioner’s) sugar

2–3 Tbsp milk

•  Soak raisins in ¼ cup rum. Cover with plastic wrap and refrigerate overnight.

•  On day of baking, preheat oven to 180°C (350°F). Grease and flour a 25-cm
(10-in) bundt pan. Set aside.

•  In a mixing bowl, whisk together flour, baking powder and salt.

•  Using an electric mixer, cream butter and sugar on medium speed until light and
fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract.

•  Reduce speed to low and alternately add in flour mixture and milk. Add ½ cup rum
and continue mixing until blended.

•  Pour batter into prepared pan. Bake for 55 to 60 minutes or until a cake tester
inserted into the centre of cake comes out clean.

•  Leave cake in pan. Place on a wire rack to cool for about 20 minutes. Pierce cake
several times using a skewer.

•  Prepare rum syrup. Combine water and sugar in a small saucepan and simmer for
5 to 10 minutes. Remove from heat, then stir in dark rum. Pour half the rum syrup
evenly over cake. Let stand for 30 minutes.

•  Prepare sugar glaze. Whisk milk into icing sugar until glaze reaches the right
consistency.

•  Remove cake from pan and leave to cool completely on a wire rack. Brush cake with
remaining syrup and drizzle with sugar glaze before serving. Decorate with dragées.

•  Store refrigerated. Consume within a week.

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