1 cup Water
1/4 cup dark Rum or 1/2 cup Apple Juice
2/3 cup chopped Raisins
3/4 cup Butter or vegetable oil
1 Egg at room temperature
1 1/4 cup Sugar
1& 2/3 cup All-purpose flour
1 teaspoon Baking Soda
1/3 cup unsweetened Cocoa Powder
Preheat oven to 350 degrees. Prepare a 9 inches tube pan or the pan of your choice with oil and flour.
Whisk together the melted butter and the sugar. Add egg and blend well. Boil one cup of water, and transfer into a mixing bowl. Add rum and raisins. Add the raisin mixture once lukewarm to the sugar butter egg mix .
In a separate mixing bowl, sift flour, baking soda ,cocoa powder and a pinch of salt . Stir the sifted flour into raisin mixture and mix well. Be careful not to overmix. If the batter is too thick add a little more water.
Pour into prepared pan and smooth batter evenly.
Bake at 350 degrees for 32- 35 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 15 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake.And if you are planing to have this later you can sprinkle the top and sides of the cake with another 2 tbsp of rum and place this in an airtight container and store it in the refrigerator. Allow it to age just like the fruit cakes.
Sending this over to Bake Fest #2 at Spicy Treats an event by Vardhini hosted by Sangeeta
and to the ABC Series at Ramya's Recipe