Rum raisin cake

Rum raisin cake is a classic. Add a cloud of meringue for festive look.


For the batter:

90 g raisins

50 ml dark rum

162,5 g plain flour

20 g cocoa powder

127,5 g caster sugar

1 tsp vanilla sugar

1 tsp baking powder

1 tsp baking soda

150 g butter, melted

2 eggs

100 ml buttermilk


For the meringue topping:

85 g caster sugar

50 ml molasses

2 tbsp water

2 egg whites


Preheat the oven to 175 °C.

Place the raisins in a bowl and add the rum. Let macerate while you make the batter. Mix together the dry ingredients. In another bowl, mix together the remaining ingredients. Sift the dry ingredients into the wet and mix thoroughly. Add the raisins along with the rum. Line an 18 cm springform cake tin with parchment paper and grease the sides. Pour in the batter and bake for about one hour. You can insert a toothpick, and if it comes out clean, the cake is done. Let the cake cool.

For the meringue, mix together the sugar, molasses and water in a saucepan and heat to 120 °C. Before the sugar is completely melted, start whipping the egg whites until stiff peaks form. Slowly pour in the sugar syrup, beating the whole time until stiff and glossy, and continue whisking until the meringue is cooled. Top the cake with plenty of meringue.


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