It inspired a baking session after work one day not long after. I started with a recipe for a date, ginger and honey cake and ended up with the most popular cake in our house so far this year. It fills the house with the most wonderful warming smells that you will want to make it again just to make your place smell good.
We are two, and we ate this cake within 3 days. It featured in every meal including breakfast. I can testify that it is terrifically good with a cup of tea.
Rum and Raisin Cake
250g self raising flour
150g butter
90g sugar
1 tsp vanilla essence
2 tablespoons honey
3 eggs
125g raisins
100mls approx. rum
Preheat the oven to 180°C.
Pour the rum over the raisins, and microwave for 1 minute to encourage the raisins to soak up the rum (that's where the flavour is). Cover and leave to macerate while you make the rest of the cake.
Beat the butter and the sugar until pale and creamy. Add the eggs one at a time, beating well between each egg. Add the vanilla essence. Add the flour and honey and mix well. Check that your raisins are nice and plump. If not, zap them in the microwave to hurry them up. Drain the rum into your cake mixture. Shake 1 tablespoon of flour over your raisins so that the raisins are covered in flour. This stops them sinking to the bottom of the cake while it cooks. The raisins may look lumpy covered with flour but it will all disappear once cooked. Now add the raisins to your mixture and stir well.
Grease and flour (or line with paper) a loaf tin. Pour in your cake mix and cook in the oven for 20 minutes. As usual, the cooking times vary with each oven. It's cooked when you poke knife in and it comes out clean.
Cool the cake in the tin before tipping it out and enjoying it - but I reckon you won't be able to wait that long!
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