Rum & Raisin Bundt Cake ~ 朗姆酒和葡萄干蛋糕

It's been a while since I've baked a Bundt cake.  As I need to finish up the Rum in the pantry, I surfed the internet for a Rum cake recipe without having to have a cake mix as one of the ingredients.  I managed to locate one, modified it a bit and here's the recipe which I am going to share with you today.  This cake is slightly dense but moist, full of Rum flavour and aromatic, but trust me you  won't get drunk after eating it!

Rum & Raisin Bundt Cake  ~  朗姆酒和葡萄干蛋糕 (adapted from 'here' with modification)
Ingredients

• 280 gm butter
• 250 gm caster sugar
• 4 'L' eggs
• 42 gm milk powder
• 320 gm plain flour (take out 2 Tbsp to mix with the raisins)
• 1 Tbsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 3 Tbsp Rum
• 1 tsp vanilla
• 80 gm raisins soaked in 4 Tbsp Rum

Rum Glaze

• 2 Tbsp water boiled with 3 Tbsp sugar till sugar is dissolved
• 2 Tbsp Rum, mix well

Method

1. Prepare a 10 cup Bundt pan.  Grease with butter and dust with flour.
2. Soak the raisins with Rum for a few hours or overnight.  
3. Strain the raisins and mix with 2 Tbsp flour to prevent the raisins from sinking to the bottom.  Keep the Rum liquid.
4. Sift the flour with the baking powder and salt, set aside.
5. In a mixer, beat the butter with sugar till light and creamy.
6. Add in the eggs one by one, mix well.
7. Fold in the flour alternating with the milk till well combined.
8. Add in the milk powder and vanilla.
9. Mix in the Rum liquid, add more to make up 3 Tbsp.
10. Mix in the raisins and stir to fully combined.
11. Pour batter into the prepared Bundt pan.  Level the surface.
12. Bake in a preheated oven @ 180 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
13. Remove from the oven.  Poke holes in the cake and brush on the Rum glaze.   Let cake sit in the pan to cool completely, unmould and brush on more Rum glaze.   Alternatively you may let the cake sit in the pan overnight before unmoulding and applying more Rum glaze.