Rum and Raisin cake Recipe:
1. Soak the raisins in half of the rum for a few hours or overnight, until the raisins have swollen up.
2. Grease and line a 190mm square baking dish.
3. Sieve the baking powder and the flour into a mixing bowl and add the sugar
4. Cut the butter into the mixture and rub it in until the mixture resembles bread crumbs
5. Stir the raisins and the beaten eggs into the mixture and mix well
6. Pour the mixture into the prepared baking dish and make it a smooth level
7. Sprinkle the extra demerara sugar on top of the mixture
8. Bake the contents in the center of the preheated oven for an hour to an hour and a half (or until a tooth pick or a fork comes out clean when used to test the center of the cake)
9. Place the cake on a wire wrack and let it cool for about 15minutes
10. Trickle the remainder of the rum on top of the cake and let it soak in
11. Cut the cake when it has cooled down
List of ingredients required:
1 lb (450g) seedless raisins
1/4 pint (150ml) dark Jamaican rum
12 oz (350g) plain flour
1 and 1/2 level teaspoons of baking powder
8 oz (225g) demerara sugar
8 oz (225g) margarine or butter
3 beaten eggs
A little extra demerara sugar
