Chocolate Rum and Raisin Cake Recipe

1/2 cup

2 tablespoons

185 g

3/4 cup

2

2 cups

1/3 cup

3/4 cup

Chocolate Rum Icing

125 g

2/3 cup

2-3 tablespoons

1/4 cup

Raisins, chopped in half

Overproof rum

Unsalted butter

Caster sugar

Eggs, lightly beaten

Self-raising flour

Cocoa powder

Milk

Unsalted butter

Icing sugar

Overproof rum

Grated dark chocolate

• Soak raisins in rum overnight.
• Preheat oven to moderate 180^oC. Brush a deep, 20cm round cake tin with melted butter or oil, line the base and sides with paper, grease the paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.
• Transfer mixture to large mixing bowl. Using a metal spoon, fold in rum and raisins.
• Fold in sifted flour, cocoa and alternately with milk. Stir until just combined and the mixture is almost smooth.
• Pour the mixture into prepared tin, smooth surface.
• Bake for 1 hour or until skewer comes out clean when inserted in centre of cake.
• Leave cake in the tin 15 minutes before turning onto wire rack to cool.
• To make the Chocolate Rum Icing. Using electric beaters, beat butter and sifted icing sugar in small mixing bowl until light and creamy. Add rum and chocolate, beat until smooth and fluffy.
• Spread two thirds of the icing over top and sides of cake using a flat-bladed knife. Pipe edging round cake rim using remainder of icing. Decorate with purchased chocolates or chocolate decoration of your choice.