Rice Cooker Rum & Sultana Cake

Name: Rice Cooker Rum & Sultana Cake
Total time: 2700 s
Yield: 8 Servings
Cuisine: British
Ingredients: 1/2 cup Rum-Steeped Sultanas OR Raisins *OR 1/2 cup Sultanas & 1 to 2 tablespoons Rum; 1/2 cup coarsely chopped Walnuts; 60 g melted Butter *OR 1/4 cup Oil; 1/2 cup Caster Sugar; 1/8 teaspoon Salt; 2 large Eggs; 1 & 1/4 cups Self-Raising Flour; 1/2 cup Milk *warmed; 1/2-1 tablespoon Rum that was steeping Sultanas *optional; Icing Sugar for dusting *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

This cake is very alcoholic and it is only for grownups, who love Rum and Sultanas (OR Raisins). I always have a jar of Steeped Sultanas, that can be used for baking and also added to Ice Cream and other cold desserts. However, the Rum-Steeped Sultanas that I used today were quite old, and extremely well steeped. I felt almost drunk after eating a piece of this cake. You can’t drive after this cake!

Hiroko Liston @hirokoliston

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Ingredients

45 minutes

8 Servings

1/2 cupRum-Steeped Sultanas OR Raisins *OR 1/2 cup Sultanas & 1 to 2 tablespoons Rum
Rum Steeped Raisins (Sultanas)
1/2 cupcoarsely chopped Walnuts
60 gmelted Butter *OR 1/4 cup Oil
1/2 cupCaster Sugar
1/8 teaspoonSalt
2large Eggs
1& 1/4 cups Self-Raising Flour
1/2 cupMilk *warmed
1/2-1 tablespoonRum that was steeping Sultanas *optional
Icing Sugar for dusting *optional

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Steps

45 minutes

1

If you don’t have already steeped Sultanas (OR Raisins), soak Sultanas in Rum overnight. If you are in a hurry, heat the Sultanas mixed with Rum in the microwave until warm, so that Sultanas soak up Rum quickly and will be ready in a few hours.
2

Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in good condition, baking paper would be unnecessary.
3

Whisk Melted Butter, Sugar, Salt and Eggs in a mixing bowl until smooth. Add Self-Raising Flour and warmed Milk (and Rum), and mix well. Then add Rum-Steeped Sultanas and chopped Walnuts, and mix to combine. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
4

If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a serving plate OR wire rack to cool, and carefully peel away baking paper. Enjoy warm OR cold. *Note: I dusted the cake with Icing Sugar when cooled.
5

*Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.