Rum Sultana Cake…..oh what a lovely cake…..soft, moist and so full of flavour. The name should explain it all. This cake is egg free and dairy free. I’m so thankful to Chef Jeena for all her advice, help, tips and her recipe. She is a very sweet and helpful chef. She has a lot of healthy, nice recipes on her blog.
It was really worth sacrificing my precious sleep to make this cake the night before! By the time my cake was cooked, it was near midnight. I had to find ways and means to cut corners because half way through I was so sleepy. I’m so thankful that the cake still came out very well.
Whether you are allergic to milk and eggs or not, this is a great cake to indulge in. Just forget about the calories. You only need more exercise to enjoy more food. This recipe is taken from Chef Jeena’s blog post, Rum and Raisin Bundt Cake, with some changes due to time, ingredients and other factors. Check out the actual recipe on her blog and for more pictures.
Ingredients A (rum raisin)
1/2C candied peel
10T hot water
6T dark rum
Put everything in a bowl and let it soak for 30 minutes. Oh my, the smell of rum was so good. I wonder whether I was a little drunk after smelling so much alcohol for 30 minutes!!
Ingredients B (batter)
2t baking powder
1t baking soda
1 & 1/2 C dark muscovado sugar
1 & 1/2 bread crumbs
3/4 C dessiccated coconut
1t vanilla essence
3T olive oil
200 ml soya milk
Sieve flour, baking powder and baking soda together into a big mixing bowl. Add in the rest of Ingredients B and mix well. Add in the rum and raisin mixture and stir to mix thoroughly. Pour into 2 loaf tins, lined with baking paper, and bake at 200 degrees Celsius for about 40 minutes or until the skewer inserted into the centre comes out clean.
This cake is moist and soft like mixed fruit cake. I don’t have bread crumbs so I used the seeded bread that I made the other day for my best avocado sandwich to make the crumbs. I also didn’t have cherries so I used half a cup of candied peel since I like candied peel a lot. I added more rum too. I liked the rum smell so much that after the cake came out from the oven, I drizzled rum all over the cake and covered it with tin foil for the flavour to sip through.
Yesterday morning when I got up, I couldn’t wait to cut it. Wow….it was really SO GOOD…..so full of rum flavour and great taste. Fabulous with ice cream or some whipped cream. Or even just a cup of coffee to go with it would be awesome.
Do you make cakes? What is your favourite cake? Please share, add and comment in the comment box below. And oh….don’t forget to visit Chef Jeena’s blog for more lovely, healthy recipes. Please leave comments on her blog too. In the mean time, keep learning and keep smiling. I’ll keep leaning to cook better and healthier food.
Another cake that I learned from Chef Jeena is A Sure Success Sponge Cake
Quote of the day……
‘All personal achievement starts in the mind of the individual. Your personal achievement starts in your mind. The first step is to know exactly what your problem, goal or desire is.’
W. Clement Stone