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1. We are going to begin by inserting the rum and raisins in a bowl and allow them to relaxation for about half-hour. On this manner the raisins will hydrate and tackle all the flavour.
2. Subsequent, we soften the butter and blend it with the sugar.
3. Add the eggs and blend very effectively.
4. When they’re effectively built-in, we add the combination of raisins and rum.
5. Sift the flour and yeast and blend till a homogeneous combination is obtained.
6. We grease an oblong mildew and pour the dough inside.
7. We take the preheated oven to 170ºC and bake for about 40-45 minutes or till when poking it with a toothpick it comes out clear.
8. Let the cake cool within the pan for five minutes and switch it out onto a wire rack to complete cooling fully.
9. Optionally, sprinkle a pinch of icing sugar on prime earlier than serving.

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