Rum Raisin (Sultana) Pound Cake with Chocolate Ganache

Name: Rum Raisin (Sultana) Pound Cake with Chocolate Ganache
Total time: 3000 s
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 1 cup Dried Sultanas OR Raisins; 2-3 tablespoons Rum; *Note: You can use Rum-steeped Sultanas OR Raisins; 125 g Butter; 125 g (OR 1/2 cup) Caster Sugar; 3 Eggs; 125 g Self-Raising Flour; 100 g Dark Chocolate; 50 ml Thickened Cream

Hiroko Liston @hirokoliston

Melbourne, Australia

Today I baked a Rum Raisin Pound Cake. And the cake brought back a wonderful memory of the Japanese Chocolate called ‘Rummy.’ It is certainly a very alcoholic Chocolate that contains Rum-steeped Raisins and Chocolate Ganache inside. I can’t remember when was the last time I ate it. I decided to coat the cake with Chocolate Ganache, and it was a brilliant idea. The cake was absolutely delicious.

Hiroko Liston @hirokoliston

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Ingredients

50 minutes plus cooling time

Standard Loaf Tin

Cake
1 cupDried Sultanas OR Raisins
2-3 tablespoonsRum
*Note: You can use Rum-steeped Sultanas OR Raisins
Rum Steeped Raisins (Sultanas)
125 gButter
125 g(OR 1/2 cup) Caster Sugar
3Eggs
125 gSelf-Raising Flour
Chocolate Ganache
100 gDark Chocolate
50 mlThickened Cream

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Steps

50 minutes plus cooling time

1

Place Dried Sultanas OR Raisins in a heat-proof bowl, add Rum, mix to combine, and heat in the microwave for 1 minute to warm up, then set aside for a few hours at least, occasionally mixing. *Note: Without warming them up, set aside overnight.
2

Preheat oven to 170℃. Grease a loaf tin and line the base and sides with baking paper.
3

Beat soften Butter and Sugar in a mixing bowl until creamy. Add Eggs, one at a time, beating well. Add Rum-soaked Sultanas (OR Raisins) and Self-Raising Flour, and combine well.
4

Spoon the mixture into prepared loaf tin and smooth the surface. Bake for 35 to 40 minutes OR until cooked through. Cool in the tin for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.
5

To make Chocolate Ganache, place Dark Chocolate and Cream in a heat-proof bowl, and heat in the microwave for 30 seconds OR until Chocolate melts. Stir until smooth, and cool until firm enough to spread.
6

Spread the Chocolate Ganache over the cooled cake.