Tuesday, 20 November 2012

Raisin Slices with a Rum Glaze

I've got a real thing for dried fruit at the moment. It must be the time of year! I am also lov-lov-loving the combination of orange, lemon and vanilla extract, which are quickly becoming my favourite flavour trifecta. This time I've used raisins, the plump juicy kind as well as almond extract to take the slices to the next level. I've also glazed them with a little rum syrup, which is not only delicious but great fun to make. It's flambé time!

Prep time: 20 Mins
Baking time: 35-40 Mins
175g Unsalted Butter (Softened)
150g Caster Sugar
2 Medium Eggs
1/2tsp Orange Extract
1/2tsp Lemon Extract
1/2tsp Vanilla Extract
1/2tsp Almond Extract
100g Ground Almonds
75g Plain Flour
1/2tsp Baking Powder
350g Raisins

For the glaze
100ml Dark Rum
50g Icing Sugar

Right, cake first! Preheat the oven to 180C/350F/Gas 4, grease a 26x19cm rectangular tin and line with baking paper. In a large bowl cream together the butter and sugar, then beat in the eggs one at a time. Stir through the extracts, then fold in the ground almonds. Sift in the flour and baking powder, mix in then fold through the raisins. Spoon into the tin, even out gently and bake in the centre of the oven for 35-40 minutes, until a metal skewer can be cleanly removed when inserted into the middle of the sponge. Remove from the oven and set aside.

Once the cake has cooled for around 15 minutes you can start on the glaze. Pour the rum into a shallow saucepan and heat until just steaming. Brace yourself, then hold a lit match to the vapour to ignite it. Watch your eyebrows! Let it flare and dance until the alcohol has burned away and the flames have gone then whisk in the icing sugar until combined. On a high heat let it bubble away until syrupy then remove from the hob.

Carefully remove the cake from the tin and paper, then lay onto a wire rack. Brush over the rum glaze and let the whole thing cool. Once it's cool slice and serve. Take care when slicing as it's so packed with raisiny goodness!

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