This is a recipe for a deliciously bitter and sweet rum raisin pound cake. It’s full of raisins, and the rich aroma of rum and butter spreads in your mouth.
Ingredients
- pancake mix 150g
- egg 2
- sugar 50g
- butter 50g
- Raisins 80g
- Rum 2 large
Instructions
- Beat the eggs in a large bowl. Add sugar and room temperature butter and mix well with a whisk.
- Add pancake mix and mix roughly with a spatula. Add the rum raisins and mix gently.
- Gently pour the mixture into a mold lined with parchment paper and drop the mold twice from a height of 5cm to remove air.
- Preheat the oven to 180 degrees.
- Bake at 180 degrees for 5 minutes. Take it out and use a knife to make a vertical cut in the middle.
- Bake again at 180 degrees for 30 minutes. If it’s cooked all the way through, it’s done.
- Remove from mold. Brush the entire surface with rum. Wrap the whole thing in plastic wrap and let it cool before cutting.
