Rum Cake

About Rum Cake

Ingredients

• Refined flour (maida) 1 cup
• Rum 15 mls
• Butter 1 cup + to grease
• Sugar 1 cup
• Eggs 2 to 3
• Ccocoa powder 6 tbsps
• Baking powder 1 tsp
• Milk ½ cup
• Raisins ½ cup
• Walnuts, chopped ½ cup

How to Make Rum Cake (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a cake tin with some butter.
2. Take butter, sugar and eggs in a mixing bowl and beat with an electric beater till light and fluffy.
3. Sieve flour, cocoa powder and baking powder into the bowl and fold in well.
4. Add rum and keep mixing till all the ingredients mix well with each other. Add raisins and walnuts and fold in.
5. Put this batter in a buttered cake tin, keep the tin in the preheated oven and bake for 30-35 minutes.
6. Take it out of the oven and let it cool down to room temperature. Demould, cut into wedges, arrange on a serving platter and serve.

Additional Tips and Tricks

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Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps