It's IHCC's first Potluck Week for 2018. I've made Rum and Raisin Cake from the cookbook Sweet by Yotam Ottolenghi and Helen Goh. Ever since I bought the book, this is the recipe I've been wanting to make, I love cakes with rum, and this cake did not disappoint.
The only change I've made is to reduce the brown sugar slightly and omitted the glaze, as I prefer eating cakes without any glaze or frosting. As long as the cake is moist, buttery and delicious, the glaze or any frosting would not be missed, at least for me.
The raisins needed to be soaked in rum the day before.
The batter is really thick, thicker than most bundt cakes I've made, and that got me worried that the cake would be heavily densed. I was tempted to add a few tablespoons of milk, but decided to follow the recipe instead. The filled bundt pan with the batter was a weight!
During baking, the cake almost did not rise at all, the level of the batter when filled into the pan was almost exactly that as when the cake was done baking. It smells incredibly rum-delicious when the cake was baking.
When the cake has cooled for 15 minutes, I turned the cake out of the bundt pan, and that was when I knew that the cake would be OK, as it was quite soft and tender to the touch.
This cake smells incredibly fragrant from the rum, with moist, surprisingly soft tender crumbs, maybe due to the sour cream used for the batter, and not only it is rum-fragrant, you can taste the rum too, a definite plus in my books, delicious! I really like this cake, and would love to make a yellow version of it by replacing the raisins with sultanas and using white sugar instead of brown.
Recipe can be found from guardian.com here, or from Sweet , page 124.
kitchen flavour's notes;
reduced brown sugar to 200gm
omitted salt, as I've used salted butter
I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week
January 2018 Potluck
and
I'm linking this post with Cookbook Countdown #25 hosted by
Wow what a beautiful cake. This is the second recipe I have seen from Sweet. This looks like one good cookbook.
ReplyDeleteThat's a very beautiful bundt cake! I totally love that moist dense crumb.
ReplyDeleteThis is a beauty and I have been reading this recipe in the book with great interest. Maybe it's time to get baking!
ReplyDeleteLooks yummy! I have the book but yet to bake from it.. lol! Now you give me a reason to bake this too! :D
ReplyDeleteIt looks delicious, Joyce and my family would love it. Looks like a good cookbook and I will be looking into more, always room here for another one! Thanks!
ReplyDeleteI like rum and raisins in cakes so much!
ReplyDeletewow, I dont use rum but that cake looks very beautiful and rich.
ReplyDeleteWhat a beautiful cake! It sounds wonderful. I'm looking forward to seeing more recipes from Sweet.
ReplyDeleteWhat a gorgeous cake! I love your bundt pan mold - such pretty design! I don't have Ottolenghi's Sweet cookbook but I need to get my hands on it.
ReplyDeleteThat is one gorgeous cake! I have the book and have now bookmarked this recipe to make.
ReplyDeleteLooks Delicious. I spent most of my time in cooking for my family. I love to cook. but now a days i'm on rest due to some Kitchen extensions under process. I m really your follower from last year.Thanks for sharing.
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