Whole Wheat Rum and Raisin Cake
With all the baking I’ve been doing in the last couple of weeks, I declare – this cake is by far the best, to make with whole wheat. My best friend K, is going to love it for sure. Not only for the whole wheat, but also for the yummm dee dum pa RUM pum pum pum ;)!!
2 cups whole wheat flour (I use the Pillsbury brand found in the Indian stores)
1 1/4 cup butter
3/4 cup dark rum
1/4 cup milk
It is essential for the butter, milk and eggs to be at room temperature
1 cup sugar
2 heaped tsp baking powder
5 -6 drops of good vanilla extract
1/2 tsp of instant coffee powder
1/2 tsp cocoa
1/3 cup raisins
1/3 cup cashew nuts chopped
1/3 cup candied mixed fruit
1/3 cup dried fig chopped (if you don’t have these, you can use pitted dates instead)
1/2 tsp salt
big pinch of nutmeg
1/3 tsp cardamom cinnamon clove spice mix
1 tsp orange zest
2 – 3 tbsp sugar to caramelize
Soak the raisins, candied fruit and figs in rum, over night.
Caramelize 2 -3 spoons of sugar. When done, whisk in the milk, cocoa, coffee powder, nutmeg and spice mix until smooth. Set aside to cool to room temp.
In a bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, add in the vanilla, and the caramel milk mixture
Add in the orange zest.
Sift together flour, baking powder and salt using a sieve.
Stir in the dry ingredients into the wet, a little at a time. Don’t over mix it
Mix the rum soaked fruits with the nuts and fold into the batter. Keep a little of the dry fruit and nut mixture aside to sprinkle on top (purely for aesthetics).
Preheat oven to 350 degrees F (175 degrees C).
Spread batter evenly in a greased pan, dusted with flour and bake for 45 minutes or until a tooth pick inserted comes out clean.
Allow to cool to a warm temp.
Serve immediately or wrap in aluminium foil when still warm (prevents drying) to store for later.
Tags: Butter, Cashew Nuts, Eggs, Raisins, Rum