The raisins have been soaking in that rum for a while now, it’s time to bake!
I drained and patted them dry with a napkin.
Made the cake batter for banana cake as usual, and prepared the buttered pans. I added the raisins just before purring the batter into the baking pans, and used a wooden spoon to fold them in.
Baked for 40 min at 180°C
I expected the serious flop! I only got half a flop (^_^) I separated the batter into two small baking pans, one was right in the middle of the oven, and the other above it. The first baked beautifully, it rose nicely. The one above didn’t rise much at all. It cooked well and tastes fine but it’s not fluffy, a bit hard.
This has happened before and I wasn’t really sure why. Now I know. Heat rises! If you’re baking in an electric oven it’s better to place things in the middle, they get nice even heat. It’s too hot at the top, the batter solidifies before it gets a chance to rise properly. Cooking is a science!
We were having dinner at my sister-in-law’s so I took the good one to have for dessert. She made some custard for it. It was well received.
Husband Rating:
fat drunken raisins — yummy!
