Friday, October 2, 2009

Rum n Raisin Chocolate Cake

Here's a delicious chocolaty cake with a little kick for our dear readers to try this weekend. This cake with a subtle hint of rum is a perfect kill for all the chocolate craving in you. So just go ahead and give it a shot.


Golden raisins: handful
Walnuts (Optional): handful
Spiced rum: 1/4 cup
Eggs : 2 small
Butter: 3/4 cup
All purpose flour: 1 1/2 cups
Sugar: 1 1/4 cups
Unsweetened cocoa powder: 1/3 cup
Baking powder: 1 teaspoon
Water: 1 cup

* Butter and eggs at room temperature will contribute towards a better cake.
* Those who do not want to use rum, can simply add dry raisins. However note that the taste of the rum is very subtle.

Soak a handful of golden raisins in the spiced rum for a minimum of 2 hours, though its best if kept overnight. Begin by beating the sugar and butter until nice and creamy. Add the eggs and beat well until ivory. Sieve the all purpose flour, cocoa and baking powder well and keep these dry ingredients aside. Meanwhile boil the water and let it cool. Slowly fold in the dry flour mix to the beaten egg and mix well simultaneously loosening the batter with warm water. Beat well. Add the soaked raisins and walnuts and give a final mix.

Preheat the oven at 350° F. Butter a baking dish and pour out the cake batter and bake for about 25-35 mins. Keep a close eye and let it bake until you poke a knife in the center and it comes out clean. Turn off the oven and keep the cake outside. Once completely cooled, cut into little bites and indulge into these at anytime.


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