This cake is very alcoholic and it is only for grownups, who love Rum and Sultanas (OR Raisins). I always have a jar of Steeped Sultanas, that can be used for baking and also added to Ice Cream and other cold desserts. However, the Rum-Steeped Sultanas that I used today were quite old, and extremely well steeped. I felt almost drunk after eating a piece of this cake. You can’t drive after this cake!

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

1/2 cup Rum-Steeped Sultanas OR Raisins *OR 1/2 cup Sultanas & 1 to 2 tablespoons Rum
1/2 cup coarsely chopped Walnuts
60g melted Butter *OR 1/4 cup Oil
1/2 cup Caster Sugar
1/8 teaspoon Salt
2 large Eggs
1 & 1/4 cups Self-Raising Flour
1/2 cup Milk *warmed
1/2 to 1 tablespoon Rum that was steeping Sultanas *optional
Icing Sugar for dusting *optional

Method
  1. If you don’t have already steeped Sultanas (OR Raisins), soak Sultanas in Rum overnight. If you are in a hurry, heat the Sultanas mixed with Rum in the microwave until warm, so that Sultanas soak up Rum quickly and will be ready in a few hours.
  2. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in good condition, baking paper would be unnecessary.
  3. Whisk Melted Butter, Sugar, Salt and Eggs in a mixing bowl until smooth. Add Self-Raising Flour and warmed Milk (and Rum), and mix well. Then add Rum-Steeped Sultanas and chopped Walnuts, and mix to combine. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
  4. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a serving plate OR wire rack to cool, and carefully peel away baking paper. Enjoy warm OR cold. *Note: I dusted the cake with Icing Sugar when cooled.
  5. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.