Rum cake
Instructions
Mix the butter and sugar until you have a nice cream, then add eggs one at a time and the remaining dry ingredients.
Then add the milk, molasses with baking soda and mix well so all ingredients are well blended.
Add the raisins, which at this point would have to ' drink ' around the rum and the remaining rum.
Put in a buttered pan and bake at 300 degrees for about 2 hours.
It is a cake that can stand in the fridge for a long time.
It is prepared to be enjoyed at Christmas two months earlier.
Ingredients and dosing for 4 persons
- 1/2 cup of butter
- 1 cup of sugar
- 3 eggs
- 1 cup of flour
- 1/2 tablespoon of baking powder
- 1/4 tablespoon of salt
- 1/2 tablespoon of grated nutmeg
- 1/2 tablespoon of cinnamon
- 1/4 cup of milk
- 1/4 cup of molasse (sugar syrup)
- 1/4 tablespoon of baking soda
- 450 g of sultanas in rum 1 night
- 1/4 cup of dark rum