Rum & Raisin Cake

Whenever I go for ice-cream at Baskin Robbin’s, rum and raisin is always my first choice (although sometimes I do struggle between that and green tea flavour ;p). Since TH mentioned rum and raisin cake when I asked for suggestions on what else should I try, of course I want to give it a try! Unfortunately, I do not have enough rum so the cake didn’t have a strong rum taste. Nevertheless, it smells heavenly right out of the oven and the texture is good. It’s quite moist but not too ‘heavy’. I think this cake is perfect if only I added more rum.

Ingredients:
Self raising flour (200gm)
Soy Bean Powder or Milk Powder (3 tbsp)
Butter (150gm)
Sugar (130gm)
Egg (4)
Yoghurt (4 tbsp)
Raisin (1/2 cup)
Rum (3 tbsp)

Preheat oven at 175C.


Method:
1. Sift self raising flour and soy bean flour together and set aside.
2. Mix raisins and rum together and set aside.
3. Beat butter and sugar till light and fluffy.
4. Add in egg one by one and beat till well combined.
5. Add in yoghurt and mix well.
6. Fold in the flour mixture.
7. Mix in the raisin and rum.8. Bake for 35-40min or until cooked.