Apple, Rum and Raisin Cake with Rum Syrup

By Dixie Elliott

Apple, Rum and Raisin Cake with Rum Syrup
Finish your next dinner party with this warming Apple, Rum and Raisin Cake with Rum Syrup.

Serves 10

20g butter, melted

2 tbsp plain flour

1 cup raisins

½ cup dark rum

160g butter, at room temperature

1 cup firmly packed brown sugar

2 eggs

2 tsp vanilla extract

2 cups self-raising flour

¾ cup plain flour

2 tsp ground cinnamon

½ tsp ground nutmeg

1 cup buttermilk

small apples (250g), peeled, core removed, diced

½ cup dark rum, extra

1¼ cups caster sugar

250g muscatels

thick cream, to serve

1 Preheat oven to 160˚C. Brush a 6-cup capacity gugelhupf pan with melted butter. Add flour to pan and shake until well coated, discarding excess flour. Place raisins and rum into a small saucepan over a medium heat. Bring to the boil, reduce heat and simmer for 3-4 minutes or until liquid has been absorbed by fruit. Transfer to a bowl and cool.

2 Using an electric beater, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla; beat until just combined. Sift ½ the flours, cinnamon and nutmeg over batter; stir into cake mixture with 1/2 the buttermilk. Sift remaining flours over batter and stir into cake mixture with remaining buttermilk.

3 Stir in apples and raisin mixture. Spoon into cake pan. Smooth top with the back of a wet spoon.Bake for 60-70 minutes or until cake is cooked through when tested in the centre with a skewer. Stand for 10 minutes before turning out onto a wire rack to cool. Transfer to a cake stand or serving platter.

4 Stir extra rum and caster sugar in a saucepan over medium-low heat until sugar has dissolved and mixture comes to the boil. Add muscatels and simmer for 3 minutes.

5 Remove from heat. Cool. Spoon muscatels and syrup over cake. Serve with cream.

Tip: A gugelhupf pan is a fluted ring pan. 
If unavailable, use a bundt cake pan.


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