This recipe is best with
Recipe Ingredient
- 225g butter
- 170g soft brown sugar
- 50g raisins, tossed in a little flour
- 50g toasted pecan nuts, coarsely chopped
- 8 egg yolks
- 2 egg whites
- 50g castor sugar
- Combine these flavourings:
- 1 tsp instant coffee
- 1 tbsp rum liqueur
- 1 tsp rum essence
- 1 tsp coffee essence
- 1 tsp vanilla essence
- Sift:
- 225g plain flour
- 2 tsp baking powder
- 1 tsp salt
Instructions
- Grease and flour a 23cm round baking tin. Preheat oven to 170ºC. Cream butter and sugar until light and creamy. Add combined flavourings gradually. Beat in four egg yolks and cream for two minutes. Next, add egg yolks two at a time, beating well after each addition.
- Beat egg whites and sugar until stiff. Fold in sifted dry ingredients and blend well. Add the meringue gradually. Lastly stir in raisins and nuts.
- Pour into prepared tin and bake in preheated oven at 170ºC for 20 minutes. Then lower the temperature to 160ºC and continue to bake for 20 to 25 minutes or until cake is cooked through when tested with a skewer.
