Jamaican Rum Raisin Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
300 g granulated sugar
02 -
315 g all-purpose flour
03 -
0.5 teaspoon baking soda
04 -
2 teaspoons baking powder
05 -
0.5 teaspoon salt
→ Wet Ingredients
06 -
6 large eggs
07 -
240 ml vegetable oil
08 -
240 ml plain yogurt or sour cream
09 -
2 teaspoons vanilla essence
→ Add-Ins
10 -
320 g seedless raisins
11 -
60 ml dark rum
# Instructions:
01 -
Preheat oven to 175°C. Line a 23 cm round cake pan with parchment paper.
02 -
In a large bowl, whisk together sugar, all-purpose flour, baking soda, baking powder, and salt until thoroughly blended.
03 -
Add eggs one at a time to the dry mixture, followed by vegetable oil, yogurt or sour cream, and vanilla essence, mixing until a smooth batter forms.
04 -
Place raisins in a bowl and cover with dark rum, allowing them to soak for at least 1 hour before adding to the batter.
05 -
Spread half of the prepared batter into the lined cake pan. Sprinkle with half of the soaked raisins. Top with the remaining batter, then finish with the remaining raisins on top.
06 -
Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
07 -
Allow the cake to cool completely in the pan before carefully removing and serving.
# Notes:
01 -
Soaking the raisins in rum enhances both texture and depth of flavour.