Rum and raisin caramel cake recipe
Sticky and warmly spiced, this rum and raisin cake is a guaranteed crowd-pleaser.
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Ingredients
- 210 g mixed raisins
- 360 ml spiced rum
- 1 tbsp unsalted butter, melted plus 220g (7.7oz) at room temperature
- 715 g sugar (plus 2 tablespoons)
- 120 ml water
- 0.2 tsp cream of tartar
- 500 g plain flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 110 g candied ginger, chopped
- 100 g dried apricots or pineapples, chopped
- 50 g raw cashews, chopped
- 5 large eggs, at room temperature
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