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 tsp vanilla extract
2 cups self-raising flour
¾ cup plain flour
2 tsp ground cinnamon
½ tsp ground nutmeg
1 cup buttermilk
2 small apples (250g), peeled, core removed, diced
½ cup dark rum, extra
1¼ cups caster sugar
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.