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Chocolate rum cake

Chocolate rum cake cut into slices

Chocolate rum cake

Name: Chocolate rum cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10
Ingredients: 225g soft margarine plus extra for the tin; 200g raisins; 235ml dark rum plus extra for feeding (optional); 180g dark brown soft sugar; 4 eggs; 125g self-raising flour; 100g cocoa powder

Lisa Hanley

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Serves 8 - 10

Easy

Prep: 15 mins

Cook: 35 mins

plus cooling

A star rating of 1.6 out of 5.3 ratingsRate

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Indulge in this grown-up chocolate cake laced with dark rum and raisins. Eat straightaway or feed with 1-2 tbsp rum weekly and store in an airtight container

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

225g soft margarine

plus extra for the tin
200g raisins
235ml dark rum

plus extra for feeding (optional)
180g dark brown soft sugar
4 eggs
125g self-raising flour
100g cocoa powder

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Nutrition: Per serving (10)

kcal453
fat23g
saturates6g
carbs41g
sugars31g
fibre3g
protein7g
salt0.3g

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

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A star rating of 1.6 out of 5.3 ratings

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