Let the festivities begin !
And here’s a delicious cake from our Chef at “The Lantern”
along with his Recipe !
RUM AND RAISINS MORADA CAKE
- 1 cup Water
- 1/4 cup dark Rum or 1/2 cup Apple Juice
- 2/3 cup chopped Raisins
- 3/4 cup Butter
- 1 Egg @ room temperature
- 1 1/4 cup White 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 pan with oil.
Boil one cup Water. Remove from and transfer into a mixing bowl.
Add Rum and Raisins. Melt Butter and beat Egg. Add to the raisin mixture.
In a separate mixing bowl, sift Flour, Baking Soda, Cocoa Powder, and Sugar together. Mix well with a spatula. Make sure no lumps are left. Stir 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. Cool completely.
This cake can simply be served with any topping along with some fresh fruits.