Monday, 7 November 2011

To satisfy a little craving

I've not been able to get THIS ice-cream anywhere at home, and yet was craving the boozy flavours of rum and raisin. The next best thing was to bake a cake with these flavours. However, I didn't want slices of anything... more like moist little morsels to pop into the mouth with a cup of hot tea on the side. So here's what I baked-up.

Moist and boozy on the inside

RUM, RAISIN & VANILLA BUNS

170g Butter, room temperature
115g Caster Sugar
225g Self-Raising Flour
3 Eggs, large
1 teaspoon Vanilla Essence
Vanilla Beans scrapped from 1 Vanilla Pod
125g seedless Raisins, chopped small
8 tablespoons dark Rum

Chop Raisins, place in a container and pour in 7 tablespoons of the Rum. Let it soak overnight. Preheat oven at 120 Celsius. Line a medium-sized cupcake tin with cupcake cases. With an electric mixer, cream Butter and Sugar with both types of Vanilla until pale. About 2 minutes. Mix in Eggs one by one beating well after each addition. Fold in Flour by hand until just absorbed into the mixture. Fold in the soaked Raisins, including the Rum from the container as well as the remainder 1 tablespoon of Rum. Half fill the cupcake cases with the cake batter. Place the cupcake tin into the oven and increase temperature to 160 Celsius for about 20 - 25 minutes once a skewer inserted in the middle of a cupcake comes out clean. Repeat with the next cupcake tin until all the cake batter is used up. Let it cool in the tin. Store in airtight containers.


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