Coco Rum, Raisin and Chopped Almond Cake

Method

1. Pre heat oven to 170 and Line bottom and grease sides of desired large cake tin or bread tin if you wish.
2. In a large bowl, cream butter and sugar together until nice and smooth, add eggs one at a time. Mix in vanilla, brandy and rum. Add all other dry ingredients into sieve first (over your bowl of mix) except walnuts, raisins, double cream and chocolate. Sieve the mix using a spoon stiring the dry ingredients through the sieve.
3. Fold mixture together and fold in walnuts and raisins. Then pour whole mixture into your greased and lined tin. Pop into oven for around 25-30 mins until a skewer comes out clean and cake will be rather dark but soft with a spring touch. Leave to cool
4. For the chocolate glaze I chopped up chocolate into tiny pieces (less time to melt) and put in a heat proof bowl. In a seperate microwavable bowl pour cream an out in microwave for 1 min intervals until the cream is boiling (mix within intervals). Then pour the boiling cream over the chocolate and cover with a plate (or foil) to trap the heat.
5. Go to your cake and take out of the tin and put on top of a wire rack over a tray (to catch all the choc that escapes. Take plate off your chocolate cream mixture and whisk until smooth and shiny. All the chocolate should have melted and left a smooth lump-free mixture. Pour this over over cake (little at a time, you may even have some left) try to move around withe the pouring to cover the cake
6. Transfer to desire cake stand or plate ready for serving. Enjoy

Tip

You can tailor this the way you want, I made the same adding mashed bananas and took out the coco powder. I hope you all enjoy and send me some suggestions to try too. Im up for the challenge.