Rum Raisin Cakes

Name: Rum Raisin Cakes
Ingredients: 3 cups raisins, coarsely chopped; 3 1/4 cups dark rum; 1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature; 2/3 cup brown sugar; 3 None medium eggs; 1/2 cup all-purpose flour; 1/2 cup self-rising flour; 1 tsp cinnamon; 1.5 oz fresh breadcrumbs; 1.75 oz ground hazelnuts; 2.25 oz roasted hazelnuts, chopped; 1/2 cup milk; None None Custard or vanilla ice cream, to serve

13 ingredients

6 steps

Ingredients

3 cups raisins, coarsely chopped
3 1/4 cups dark rum
1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature
2/3 cup brown sugar
3 None medium eggs
1/2 cup all-purpose flour
1/2 cup self-rising flour
1 tsp cinnamon
1.5 oz fresh breadcrumbs
1.75 oz ground hazelnuts
2.25 oz roasted hazelnuts, chopped
1/2 cup milk
None None Custard or vanilla ice cream, to serve

Directions

1

In a large bowl, combine raisins and rum. Cover and set aside for 1 hour.
2

Preheat the oven to 325°F. Brush eight 1/2 cup ramekins with melted butter. Line the bases with parchment paper.
3

In a medium bowl, beat room temperature butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition.
4

Sift flours and cinnamon together. Fold into butter mixture with raisin mixture, breadcrumbs, ground hazelnuts, roasted hazelnuts and milk until well combined. Spoon into prepared ramekins and smooth tops.
5

Arrange ramekins in a large baking dish. Pour boiling water into baking dish to reach halfway up the sides of the ramekins. Cover whole dish with a layer of parchment paper and then foil, sealing the sides securely.
6

Bake for 1 hour, until a skewer inserted into the center comes out clean. Remove cover and cool. Turn cakes out on to serving dishes and serve with custard or ice cream.