Rum raisin cake, preparation
1) Transfer raisins in a large bowl, add the rum (except 2 tablespoons) e let it marinate for 30 minutes, stirring occasionally. Meantime whip the eggs with the sugar until a frothy mixture is obtained.
2) Work the butter until it is creamy and add the sifted flour with the baking powder, the whipped eggs and a pinch of salt. Add the raisins, drained and stirred.
3) Pour the mixture in a mold from plum cake of 10×20 cm, lined with parchment paper, and bake the cake in the central part of the preheated oven a 160 ° for about an hour and 15 minutes.
4) Check the cooking with a toothpick, unmolded the sweet and brush it with the marmalade melted over low heat with the 2 tablespoons of rum kept aside. Let cool and serve.
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