Rum and Raisin Cake
Description
Moist chocolate rum and raisin cake with pecans added for texture. Great coated with whipped cream or served hot with custard.
Ingredients
•
1 cup boiling water
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1/4 cup rum
•
2/3 cup chopped raisins
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3/4 cup butter, melted
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1 egg
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1 1/4 cups white sugar
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1 2/3 cups all-purpose flour
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1 teaspoon baking soda
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1/3 cup unsweetened cocoa powder
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2/3 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.
2
Pour boiling water into a small bowl. Add rum and raisins; set aside.
3
Pour melted butter into a large mixing bowl. Beat in egg. Stir in raisin mixture.
4
Sift sugar, flour, baking soda, and cocoa together in a separate bowl. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into the prepared tube pan.
5
Bake in the preheated oven until an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a serving dish.