About this recipe:An easy cake with a light texture and just the right amount of rum and raisins. The rum icing is optional.
Makes: 32 cake squares
2 tablespoons rum
75g caster sugar
125g plain flour
1/2 teaspoon baking powder
4 tablespoons milk
For the rum icing
60g icing sugar
1 tablespoon rum
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Method Prep:20min › Ready in:20min
Preheat oven to 180 C / Gas 4. In a small bowl, pour the rum over the raisins and set aside. Grease an 8 inch (20cm) cake tin.
In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Mix until blended, then fold in raisins.
Spread the mixture evenly in the cake tin and bake in preheated oven for 20 to 25 minutes.
For the icing:In a smaller bowl, stir together the butter and icing sugar. Add the remaining rum and stir until smooth.
When the cake comes out of the oven, let it cool slightly, then spread the icing evenly over the top. Slice into 32 squares.
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