I always like some dried fruits in my cakes. Normally I will add some raisins or dried cranberries to it. I like the taste of this cake as the raisins soaked up all the rum and gives this cake a very nice flavor. You can always adjust the amount of rum that soak the raisins to suite your taste. Soaking the raisins in rums keeps them moist and soft. The rum is not too overwhelming but you will know it is there when you bite into it and it goes perfectly well with a cup of coffee.
1 cup raisins
¾ cup dark rum
Soak the above for an hour. Strain the raisins, set the rum aside to be use later.
226 gram butter – room temperature
200 gram sugar
4 large eggs
280 gram flour
1 tsp baking powder
½ tsp salt
1 1/2 pure vanilla extract
1 tbsp grated orange zest
1/4 cup milk
1. Pre-heat the oven to 350 degree F. Line and butter an 8” square or 8” round pan. Soft together the flour, baking powder and salt and set it aside.
2. Cream butter and sugar until light and creamy, scraping the sides of the bowl occasionally. Add in the eggs one at a time, beating well after each addition. Add in the orange zest and vanilla. Mix well.
3. Add in the flour mixture in 3 batches alternately with the rum and milk until well combined. Fold in the raisins. Mix well.
4. Pour the batter into the baking pan and bake for an hour until golden brown skewer inserted into cake comes out clean. Remove from oven and let it cool in pan for 10 minutes, then turn out onto the rack and allow it to cool completely before cutting into it.