This recipe is best with
Recipe Ingredient
- 135g sultanas
- 100g black raisins
- 100g golden raisins
- 100g red glazed cherries, halved
- 150ml orange juice
- 70g castor sugar
- 135g butter
- 100ml rum
- 3 eggs
- 1 tsp vanilla essence
- 100g high-protein flour
- 145g self-raising flour
- 100ml extra rum
Instructions
- Lightly grease and line a 20cm by 14cm loaf pan with nonstick parchment paper.
- Combine sultanas, raisins and glazed cherries with orange juice, sugar and butter in a nonstick saucepan. Cook and stir over medium low heat until sugar dissolves. Reduce the heat and add rum. Simmer for 10 minutes. Remove from the heat and transfer to a mixing bowl. Leave to cool completely.
- Beat eggs lightly with essence and pour into the cooled fruit mixture. Sift the high-protein and self-raising flour together and stir into the egg mixture to mix.
- Transfer batter to the prepared pan and bake in a preheated oven at 170°C for about 1 hour 15 minutes or until cake is cooked through when tested with a wooden skewer.
- Allow the cake to sit in the pan for 20 minutes before transferring to a wire rack to cool completely.
- Tip: To prevent the cake from drying out, use a satay stick to prick holes in it at random and drizzle over extra rum. Wrap with aluminium foil for 5-6 hours before cutting or slicing.
little sugar. 70 gr only. ??
What to use to replace rum to make it ‘halal’?
Hi Marilyn! You could replace it with simple sugar syrup.