Table of Contents
Soak raisins in rum for 2 to 3 days. Preheat oven to 180 degree C. Line a baking pan with parchment paper and set aside. Take oil, sugar, vanilla, sour cream or yogurt and egg in a bowl. Whisk well. Add in rum soaked raisins. Mix well. Add in all purpose flour, baking powder, baking soda, salt and fold gently.
If you don’t want to use rum in your cake, you can soak them in either red wine or orange juice. Soak raisins in rum for 2 to 3 days. Preheat oven to 180 degree C. Line a baking pan with parchment paper and set aside. Take oil, sugar, vanilla, sour cream or yogurt and egg in a bowl. Whisk well. Add in rum soaked raisins. Mix well.
{{model.addEditText}} Print Preheat oven to 350 degrees F (175 degrees C). Boil water add rum and raisins. Sift flour, baking soda, cocoa, and sugar together. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes.
Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan.
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