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Monday, August 26, 2019

Rum raisin / cranberry butter cake

This is what happens when hubby cannot decide what he prefers in a cake. Just as well, since this cake offers more choices. The raisin side of the cake turns out sweet, plump and juicy while the side with the cranberries is tart and chewy. Indecision has its advantages!

Makes 1 Medium Cake.


1 handful raisins, soaked in rum for 4 hours and drained
1 handful cranberries

170g plain flour
1 Tbsp baking powder
100g softened butter
80g caster sugar
2 eggs


Preheat oven to 180C.

Combine 170g of plain flour with 1 Tbsp of baking powder.
Set aside.

Whisk 100g of softened butter with 80g of caster sugar at low speed for 1 min.
Whisk at medium speed until butter and sugar mix turns pale.
Whisk in the 2 eggs, one at a time until mixture is homogenous.
Whisk in the flour mixture, over 3 portions.
When batter is homogenous, divide into 2 portions.
In one portion, fold in the drained raisins and in the other portion, cranberries.

Transfer each portion to one side of a medium sized Aluminium baking pan.
Smoothen the top of the batter with a spatula.

Bake in the preheated oven for 40 mins.
The cake will rise with a lovely explosive middle and a tan.
Do the skewer test in the center to ensure cake is thoroughly baked. Else, continue baking for another 5-7 minutes.

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