The other day my husband bought Rum Raisin Ice Cream and that inspired me to bake a Rum Raisin Pound Cake. And the cake brought back a wonderful memory of the Japanese Chocolate called ‘Rummy.’ It is certainly a very alcoholic Chocolate that contains Rum-steeped Raisins and Chocolate Ganache inside. I can’t remember when was the last time I ate it. I decide to coat the cake with Chocolate Ganache. Ahhh… it was a good idea.

Cake Tin

Standard Loaf Tin

Ingredients

Cake
1 cup Dried Sultanas OR Raisins
2 to 3 tablespoons Rum
*Note: You can use Rum-steeped Sultanas OR Raisins.
125g Butter
125g (OR 1/2 cup) Caster Sugar
3 Eggs
125g Self-Raising Flour

Chocolate Ganache
100g Dark Chocolate
50ml Thickened Cream

Method
  1. Place Dried Sultanas OR Raisins in a heat-proof bowl, add Rum, mix to combine, and heat in the microwave for 1 minute to warm up, then set aside for a few hours at least, occasionally mixing. *Note: Without warming them up, set aside overnight.
  2. Preheat oven to 170℃. Grease a loaf tin and line the base and sides with baking paper.
  3. Beat soften Butter and Sugar in a mixing bowl until creamy. Add Eggs, one at a time, beating well. Add Rum-soaked Sultanas (OR Raisins) and Self-Raising Flour, and combine well.
  4. Spoon the mixture into prepared loaf tin and smooth the surface. Bake for 35 to 40 minutes OR until cooked through. Cool in the tin for 5 to 10 minutes before turning onto a cooling rack because the cake is fragile.
  5. To make Chocolate Ganache, place Dark Chocolate and Cream in a heat-proof bowl, and heat in the microwave for 30 seconds OR until Chocolate melts. Stir until smooth, and cool until firm enough to spread.
  6. Spread the Chocolate Ganache over the cooled cake.