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Category: Desserts
Serving: 8-10 slices
Preparation: 20 minutes preperation 45-50 minutes baking

Plump rum soaked raisin bunt cake with a thandai frosting is a befitting grand finale for the Christmas feast. The tandai frosting add a subtle spice twist to the cake.


rum and raisin cake

all purpose flour- 250g
vanilla powder- 1 tsp
baking powder- 1 tsp
rum soakes raisings- 150g
butter (softened)- 250g
dark brown sugar- 250g
fresh eggs - 3-4 nos

thandai frosting

milk- 1/2 cup
saffron- 8-10 strands
almond powder- 1/4 cup
cardamom powder- 1 tsp
icing sugar- 3/4 cup


rum and raisin bundt cake

1. Sieve all purpose flour, baking powder and vanilla powder a couple of times.
2. Drain the raisins and sprinkle some flour and set it aside.
(Note: this will make sure that the raisins distribute evenly in the cake)
3. In a stand mixer cream butter till light and fluffy, add dark brown sugar and cream till dissolved.
4. Pour the egg one at a time and cream, add the flour and mix.
5. Mix the raisins and place the mixture in a greased bunt cake pan.
6. bake for 40 - 45 minutes at 180C.

thandai frosting

1. Heat milk in a pan, add the saffron strands and bring to a boil, continue adding the cardamon powder, almond powder and icing sugar, whisk to form a smooth mixture and remove,

Pour the frosting over the bundt cake and serve.

Serving Ideas

glass of Ice wine or Madeira

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