Rum Cake

The recipe

Instructions

1. 1
   Soak raisins in 100ml dark rum for at least 2 hours, ideally overnight.
2. 2
   Cream butter and brown sugar until pale. Beat in eggs one at a time, then vanilla.
3. 3
   Fold in sifted flour, baking powder, cinnamon. Fold in soaked raisins.
4. 4
   Pour into a greased 22cm cake tin. Bake at 170°C for 45-50 minutes until skewer comes out clean.
5. 5
   For syrup: simmer butter, sugar, remaining rum for 3 minutes. Pour over warm cake. Let it soak in for hours.

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