Name: Grenada Rum Cake
Yield: Serves 20–30
Ingredients: 6 medium eggs; 4 tbsp dark rum; 240 g ground almonds; 220 g golden caster sugar; ¼ tsp fine freshly grated nutmeg; 1 tsp fresh lemon juice; 2½ tbsp dark rum; 120 g raisins; Pared zest of ½ small lemon; 125 ml water; 125 g golden caster sugar; 280 g well softened unsalted butter, plus extra for greasing; 250 g Grenada Chocolate Co. chocolate (60–71% cocoa solids), broken into pieces; 300 ml milk; 12 g baking powder; 50 g cocoa powder; 140 g plain flour

Preparation info

Serves
20–30

Difficulty
Medium

Appears in

Rococo

By Chantal Coady

Published 2012

About

This cake looks a bit like Parkin. It is delicate and moist, and not too sweet, and my sister says ‘one slice is never enough’. It keeps well, too, and you can make it up to three days in advance. The quantity of rum you choose to add to the syrup will determine whether it contributes a subtle flavour or a bit of a kick.

Ingredients

120 g raisins
4 tbsp dark rum
6 medium eggs

Method

Day 1: place the raisins in a bowl and spoon over the rum. Leave to soak overnight. Make the syrup: dissolve the sugar and water in a small saucepan over a low heat. Add lemon zest and boil for 5 minutes. Remove the pan from the heat and add the lemon juice, rum and grated nutmeg. Leave overnight.

Day 2: lightly grease the tin with butter and line it with greaseproof paper. Put the eggs