From our family kitchen
Rum and raisin cake
Published
This cake tastes better over time, the only problem is, when rum and cake are in the same recipe, I find it hard not to eat the whole lot!
Serves 6
Ingredients
- 50g/1 3/4 oz raisins
- 100ml/scant 1/2 cup spiced dark rum
- 70g/2 1/2 oz Lucy Bee coconut oil, melted
- 50g/1/4 cup light brown sugar
- 2 medium eggs
- 275g/2 cups gluten-free self-raising flour
- 2 ripe bananas, roughly chopped
- 50g/1 3/4 oz pecans, chopped
Method
Soak the raisins in the rum for at least 2 hours, or overnight.
Preheat the oven to 180°C/350°F/gas mark 4. Line a 23cm/9 in round cake tin.
Put the melted coconut oil, sugar, eggs, flour, bananas and rum-soaked raisins with any rum not absorbed into a large bowl and, using an electric whisk, mix together. Stir in the pecans and pour the mixture into the lined tin.
Bake for about 50 minutes, until a skewer inserted into the middle of the cake comes out clean, then leave to cool in the tin for a couple of minutes before turning out onto a wire rack to cool.
Store in an airtight container for a couple of days.
Tips and notes
This loaf cake could be thickly sliced and toasted. Serve with your favourite warm drink.
From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story