Rum & Sultana Cake

Name: Rum & Sultana Cake
Yield: Standard Size Loaf Tin
Cuisine: British
Ingredients: 125 g Butter; 1/2 cup Caster Sugar; 3 Eggs *at room temperature; 1 cup Self-Raising Flour; 1 tablespoon Rum; 1/2 cup (or more) Rum-Steeped Sultanas OR Raisins; 1/2 cup Coarsely Chopped Walnut *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This cake is not for children because it is highly alcoholic. To make this cake, you need to soak sultanas in rum for a few days. I always have a jar of rum-steeped sultanas/raisins in my pantry. It’s good to have, because they do magic on simple ice-cream or chocolate or anything.

Hiroko Liston @hirokoliston

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Ingredients

Standard Size Loaf Tin

125 gButter
1/2 cupCaster Sugar
3Eggs *at room temperature
1 cupSelf-Raising Flour
1 tablespoonRum
1/2 cup(or more) Rum-Steeped Sultanas OR Raisins
1/2 cupCoarsely Chopped Walnut *optional

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Steps

1

Preheat oven to 180C. Lightly grease a loaf tin or line with baking paper.
2

Beat Soften Butter and Sugar together in a large bowl until creamy. Add Eggs, one at a time, beating well. Add Rum, Rum-Steeped Sultanas and Walnuts, then fold in Flour and combine well. Spoon the mixture into prepared loaf tin, smoothing top.
3

Bake for 40-45 minutes or until cooked. Cool in pan for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.