Rum Raisin Cake

Number of portions16 Pieces

Preparation time

Several hours (of which about 1.5 hours active)

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Christmas cake has the flavour of iconic rum raisin. The moist chocolate layer cake is decorated with chocolate icing and sugar-frosted grapes.

Chocolate cake base
100 g	butter
150 g	(1 tub) crème fraîche
5 pcs	eggs
2 dl	sugar
2 tsp	vanilla sugar
2 1/2 dl	wheat flour
3/4 dl	dark cocoa powder
1 1/2 tsp	baking powder
1/2 tsp	salt
Rum and raisin filling
150 g	(2 ½ dl) raisins
1 dl	water
1/2 dl	sugar
1 tsp	rum flavouring
100 g	white chocolate
200 g	(1 tub) plain cream cheese
2 dl	whipping cream
1 tsp	grated orange zest (organic)
Garnish
2 pcs	organic orange
1/2 dl	water
Chocolate icing
100 g	dark chocolate
3/4 dl	whipping cream
1 tbsp	butter
Sugared grapes
200 g	dark seedless grapes
1 pcs	egg (white)
1/2 dl	sugar (extra fine)
Decoration
	sugar-frosted grapes
	fresh rosemary sprigs
	(candied orange slices, see the separate instructions in the tip)

1.
Make the rum raisins. Bring the water and sugar to the boil in a saucepan. Add the raisins and rum flavouring. Leave to soak for at least as long as it takes to prepare the base, or overnight.
2.
Heat the oven to 175°C. Line the base of a springform tin (diameter 20 cm) with baking paper. Place strips of baking paper around the sides.
3.
Make the base. Melt the butter and mix in the crème fraîche. Whisk the eggs and sugars into a light foam. Combine the dry ingredients. Sift the flour mixture and the butter mixture into the foam alternately. Fold gently with a spatula until smooth. Pour into the tin and bake on the lowest rack for about 45 minutes. Check if it is done with a skewer. Turn out when cooled.
4.
Wash the oranges. Grate the zest (1 tsp) for the filling and squeeze out the juice (1 dl). Mix the soaking liquid.
5.
Make the filling. Drain the raisins and chop them into a coarse crumble. Melt the white chocolate carefully in the microwave. Leave to cool for a moment. Whip the cream cheese and cream until fluffy. Fold in the raisins, chocolate and orange zest.
6.
Cut the cake base into three layers. Place the top layer in the base of a springform tin, cut side up, and moisten with orange juice. Spread half of the filling over the layer. Place the middle layer on top of the filling, moisten and spread over the remaining filling. Place the final layer on top, cut side down, and moisten. Cover the cake and chill in the fridge for at least 1 hour, preferably overnight.
7.
Make the decorative grapes on the day of serving. Rinse and dry the grapes. Separate the egg white and whisk until loose. Dip the grapes one at a time in the egg white and roll in sugar. Place the grapes on a wire rack or baking paper to dry for about 2 hours.
8.
Make the icing. Break the chocolate into a small saucepan. Add the cream. Heat over a low heat, stirring constantly, until the chocolate melts. Stir the butter into the chocolate mixture.
9.
Remove the cake from the tin and place it on a serving plate. Spoon the icing onto the edges of the cake and let it drip down the sides. Spread the remaining icing over the top of the cake. Leave to set in the fridge and decorate the cake with grapes, sprigs of rosemary and, if you like, candied orange slices.

Recipes|Cakes

Rum Raisin Cake

Name: Rum Raisin Cake
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Yield: 16 piece
Ingredients: 100 g butter; 150 g (1 tub) crème fraîche; 5 pcs eggs; 2 dl sugar; 2 tsp vanilla sugar; 2 1/2 dl wheat flour; 3/4 dl dark cocoa powder; 1 1/2 tsp baking powder; 1/2 tsp salt; 150 g (2 ½ dl) raisins; 1 dl water; 1/2 dl sugar; 1 tsp rum flavouring; 100 g white chocolate; 200 g (1 tub) plain cream cheese; 2 dl whipping cream; 1 tsp grated orange zest (organic); 2 pcs organic orange; 1/2 dl water; 100 g dark chocolate; 3/4 dl whipping cream; 1 tbsp butter; 200 g dark seedless grapes; 1 pcs egg (white); 1/2 dl sugar (extra fine); sugar-frosted grapes; fresh rosemary sprigs; (candied orange slices, see the separate instructions in the tip)

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Number of portions16 Pieces

Preparation time

Several hours (of which about 1.5 hours active)

Christmas cake has the flavour of iconic rum raisin. The moist chocolate layer cake is decorated with chocolate icing and sugar-frosted grapes.

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Ingredients

Quantity	Ingredient
Chocolate cake base
100 g	butter
150 g	(1 tub) crème fraîche
5 pcs	eggs
2 dl	sugar
2 tsp	vanilla sugar
2 1/2 dl	wheat flour
3/4 dl	dark cocoa powder
1 1/2 tsp	baking powder
1/2 tsp	salt
Rum and raisin filling
150 g	(2 ½ dl) raisins
1 dl	water
1/2 dl	sugar
1 tsp	rum flavouring
100 g	white chocolate
200 g	(1 tub) plain cream cheese
2 dl	whipping cream
1 tsp	grated orange zest (organic)
Garnish
2 pcs	organic orange
1/2 dl	water
Chocolate icing
100 g	dark chocolate
3/4 dl	whipping cream
1 tbsp	butter
Sugared grapes
200 g	dark seedless grapes
1 pcs	egg (white)
1/2 dl	sugar (extra fine)
Decoration
	sugar-frosted grapes
	fresh rosemary sprigs
	(candied orange slices, see the separate instructions in the tip)

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Preparation (Oven 175°C)

1
Make the rum raisins. Bring the water and sugar to the boil in a saucepan. Add the raisins and rum flavouring. Leave to soak for at least as long as it takes to prepare the base, or overnight.
Quantity Ingredient
1 dl water
1/2 dl sugar
150 g (2 ½ dl) raisins
1 tsp rum flavouring
2
Heat the oven to 175°C. Line the base of a springform tin (diameter 20 cm) with baking paper. Place strips of baking paper around the sides.
3
Make the base. Melt the butter and mix in the crème fraîche. Whisk the eggs and sugars into a light foam. Combine the dry ingredients. Sift the flour mixture and the butter mixture into the foam alternately. Fold gently with a spatula until smooth. Pour into the tin and bake on the lowest rack for about 45 minutes. Check if it is done with a skewer. Turn out when cooled.
Quantity Ingredient
100 g butter
150 g (1 tub) crème fraîche
5 pcs eggs
2 dl sugar
2 tsp vanilla sugar
2 1/2 dl wheat flour
3/4 dl dark cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
4
Wash the oranges. Grate the zest (1 tsp) for the filling and squeeze out the juice (1 dl). Mix the soaking liquid.
Quantity Ingredient
2 pcs organic orange
1/2 dl water
5
Make the filling. Drain the raisins and chop them into a coarse crumble. Melt the white chocolate carefully in the microwave. Leave to cool for a moment. Whip the cream cheese and cream until fluffy. Fold in the raisins, chocolate and orange zest.
Quantity Ingredient
100 g white chocolate
200 g (1 tub) plain cream cheese
2 dl whipping cream
1 tsp grated orange zest (organic)
6
Cut the cake base into three layers. Place the top layer in the base of a springform tin, cut side up, and moisten with orange juice. Spread half of the filling over the layer. Place the middle layer on top of the filling, moisten and spread over the remaining filling. Place the final layer on top, cut side down, and moisten. Cover the cake and chill in the fridge for at least 1 hour, preferably overnight.
7
Make the decorative grapes on the day of serving. Rinse and dry the grapes. Separate the egg white and whisk until loose. Dip the grapes one at a time in the egg white and roll in sugar. Place the grapes on a wire rack or baking paper to dry for about 2 hours.
Quantity Ingredient
200 g dark seedless grapes
1 pcs egg (white)
1/2 dl sugar (extra fine)
8
Make the icing. Break the chocolate into a small saucepan. Add the cream. Heat over a low heat, stirring constantly, until the chocolate melts. Stir the butter into the chocolate mixture.
Quantity Ingredient
100 g dark chocolate
3/4 dl whipping cream
1 tbsp butter
9
Remove the cake from the tin and place it on a serving plate. Spoon the icing onto the edges of the cake and let it drip down the sides. Spread the remaining icing over the top of the cake. Leave to set in the fridge and decorate the cake with grapes, sprigs of rosemary and, if you like, candied orange slices.
Quantity Ingredient
sugar-frosted grapes
fresh rosemary sprigs
(candied orange slices, see the separate instructions in the tip)

Tip: Decorate the cake with candied orange slices. Preferably make the slices 2 days before decorating the cake. You can also bake the cake base in advance and freeze it.

Candied orange slices: Wash 2 organic oranges in warm water. Cut them into slices about half a centimetre thick. Bring 5 dl water and 3 dl sugar to the boil in a wide saucepan, then boil the mixture for a couple of minutes until the sugar has dissolved. Add the oranges to the syrup. Simmer gently for 40 minutes, stirring carefully now and then. Lift the slices onto baking paper on a baking tray using a slotted spoon. Dry in the oven at 50°C on the fan setting for 2 hours. Leave the slices to dry at room temperature for a further 1–2 days. Turn them occasionally.

Tip: If you like, you can replace the rum flavouring with dark rum (1 tbsp).

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Nutritional content

This recipe, too, has been designed with your wellbeing in mind.

Nutritional information is provided for guidance only. When preparing food or baking for someone on a special diet, check the packaging labels to ensure the products are suitable.

Not calculated into nutrition table: sokerihuurrutettuja rypäleitä, rosmariininoksia, (kandeerattuja appelsiiniviipaleita, ks. erillinen ohje vinkistä) .

Source: Finnish Institute for Health and Welfare, Fineli