My husband had an idea: The perfect raisin cake.
Wait! Didn’t I already make that? It got a perfect 10/10 rating. In fact, it is the only thing that has received that rating so far! You can have a look at it here. But for some reason the raisin thing is suddenly on another level. He says he doesn’t need the lemon flavour, just a lot of extra rasins!
I think he wants cake in his raisins not raisins in his cake!
Well, I’m not going to argue with the man…
Off-course the raisins had to be soaked in rum. These soaked for about 4 days. Then he wants them flambéed! I don’t know how to do that, so I just put them in a frying pan and cooked them in the rum they had soaked in on medium heat till most of it had evaporated. Then set them aside to cool and made the batter…
Prepared the batter for the lemon cake as usual, just omitted the lemon grates and the lemon glaze at the end. I also only did half the recipe, didn’t have enough butter for a full one.
After you coat the baking dish with butter (or whatever you use), dust it with flour, makes it a lot easier to remove the cake when it’s done, no sticky situations (^_^)
I borrowed the springform baking pan from my sister in law, was tired of the usual square/rectangle/heart shapes that I have. I like it.
yes yes I know, it was my idea, my recipe! You can say so!
The lemon grates do a lot to flavour the cake.
Good news is he’s putting them back in, plus some more stuff, it’s now a lemony fruit cake. Part 2 coming soon!