Boozey! Though rum is not favourite liqueur to drink, I think it pairs really well with cake and generally as a mixer.
The Gingerbread cake finished and I craved a cake that had raisins in. Found currants that I purchased from an Indian store in my pantry and figured let’s booze this up! Had to make another cake for the kids, because this cake is “adults only”.
- ½ cup Vegetable Oil
- 1 cup Sugar
- 1 tbsp honey
- 2 eggs
- 2 cups plain flour
- 1 tbsp vanilla extract
- ¼ cup currant
- ½ cup Rum
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup milk
- Soak currants in ¼ cup of rum for a few hours (I soaked them overnight)
- Preheat oven to 180°C (350°F).
- Spray a bundt pan with baking spray and set aside
- Using a mixer mix oil and sugar together
- Add the eggs one at a time and mix till they are well incorporated.
- Sift the dry ingredients together.
- Mix together with the other ingredients in the mixer.
- Mix in the rum and the soaked currants, add the soaking rum too.
- Ensure not to over mix the batter.
- Pour into bundt pan and bake for about 45 – 55 mins or until a skewer comes out clean.
- Remove it from the oven and leave it to cool in the pan for about 10 minutes before removing it from the pan.
- Leave it to cool completely on the wire rack.
- Enjoy your cake.