Advertisement

Ingredients

Method

  • STEP 1

    Rub margarine around the inside of an 8-inch round springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/ gas 4. Tip the raisins and rum into a blender and blitz to create a thick paste (there will be a few lumps).

  • STEP 2

    Beat the 225g margarine and sugar together in a separate bowl using a whisk or electric whisk until pale and fluffy, then add the eggs, one at a time, beating after each addition. Don’t worry if the mixture splits – it will eventually come together.

  • STEP 3

    Sift in the flour and cocoa, and mix using a spatula until just combined. Mix in the rum and raisin paste.

  • STEP 4

    Spoon the batter into the prepared tin and bake for 35 mins until a skewer inserted into the middle comes out clean. If wet batter still clings to the skewer, bake for a further 10 mins, covering with foil if the cake has browned too much. Leave to cool in the tin for 15 mins before removing to a wire rack to cool completely. The cake can be served straightaway or fed with 1-2 tbsp rum weekly, wrapped well and stored in an airtight container for up to a month.

Recipe from Good Food magazine, June 2023

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 1.6 out of 5.3 ratings
Advertisement
Advertisement
Advertisement