Monday, 24 August 2009

Rum and raisin bundt recipe


No egg rum and raisin bundt cake recipe.

Chef Jeena is very pleased to present you with this delicious rum and raisin bread recipe.

This is a sweet bread recipe that is more like a cake, think along the lines of malt loaf or banana bread because this sure is not a bread recipe that you would have a sandwich on.

If you love the flavours of rum and raisins and you also love coconut then this recipe is definitely for you.

The vegan bread is spongy, soft and moist, when you sink your teeth into a slice of Chefs rum raisin bread you will feel very pleased indeed.

The aromatic flavour of the rum really comes through in the coconut infused bread and again when you bite into a soft plump rum filled raisin, all with a gorgeous coconut flavour and a very subtle hint of the citrus candied peel.

If you bake this tasty rum and raisin bread recipe for your family and friends they would never guess that is uses no eggs or butter - not even margarine!

Simply follow the step by step instructions to be on your way to eating this delicious rum treat.




Ingredients for no egg rum and raisin bundt bread recipe


8oz Plain all purpose flour
6oz Light brown Muscovado sugar
3 Tbsp Rice bran oil (15ml tablespoons)
2 tsp Baking powder
1 tsp Bicarbonate of soda
200ml Soya milk
1 Vanilla pod
1oz Light brown Muscovado sugar
2oz White bread crumbs
2oz Desiccated coconut
1oz White bread crumbs

For the rum raisins
8oz Bold large raisins (or a mixture of standard and bold raisins)
10 Tbsp hot water
4 Tbsp Dark Rum
1 Tbsp Candied peel (chopped)
7-8 Glazed cherries (each cherry cut into 3)
Picture of rum soaked raisins.


Chefs rum and raisin bundt bread tastes delicious as it is or even lightly spread with butter or vegan margarine.




How to make an egg free bundt cake


Place raisins,cherries and candied peel into a bowl with 10 tablespoons of hot water and 4 tablespoons of dark rum.

Stir a little then leave for 30 minutes for the raisins to plump up.


If you are using small raisins you will have to soak the raisins for some what longer so that they plump up well.



In a large mixing bowl place plain flour, baking powder, bicarbonate of soda, 6 ounces of sugar
.

Mix very well to combine ingredients.



Add the desiccated coconut and one more ounce of sugar.



Mix well. Use your fingers to crush any large clumps of sugar.



Add the oil and rub together using your fingers.




Slice the vanilla pod down the middle and scrape out the vanilla seeds.


Pour the milk into a pan along with both the seeds and pods.


Gently warm the milk until it hot yet before it reaches full boiling stage.




Once the milk is hot enough carefully remove the vanilla pods but leave the seeds in the milk for flavour.



Pour half of the milk mixture into the coconut flour mixture.
Give it a quick gentle mix.



Drain the rum raisins being sure to keep the rum and water juices in a bowl - do not discard the rum juice.




Add the raisins to the coconut mixture, give it a light mix then gradually pour in the rest of the hot milk.

If you are using and electric mixer now is the time to remove the bowl and stir by hand, or else the soaked raisins will turn mushy as electric mixers are to fast and powerful.



Add the 2 ounces of white bread crumbs and lightly mix well.




Add 3 tablespoons of the rum juice that the raisins were soaked in to the cake mixture.

Mix well.

At this point you if you smell the aroma of the rum and coconut you will one happy cook.



Add one more ounce of white bread crumbs mix well.



Grease and flour a medium sized bundt cake tin.

Carefully fill the bundt cake tin with the mixture by added one spoonful at a time all around the tin, gently spread evenly once full.



Place into a hot oven at gas mark 7 for 25-30 minutes - do not open the door until at least 25 minutes have past.

Turn down the oven heat to gas mark 5 and bake for another 20-30 minutes.


Towards the end of baking make sure that the skewer comes out completely clean, if not bake for 5 minutes longer until the skewer is clean.



Once cooked leave the rum and raisin bread in the tin for a 5-10 minutes then use a plastic knife or other untensil to slide around the bundt tin.


Carefully remove the cake and leave to cool on a wire rack.




Once fully cool lightly dust with powdered sugar.



Slice and serve as it is or lightly spread with butter/margarine.


Enjoy Chefs eggless rum and raisin bread recipe.



19 comments:

Maria said...

My dad loves raisins. He eats them plain by the handful! I have to make this for him!

Erica said...

Very nice! I think this is a perfect holiday (especially Christmas) recipe!

Rosa's Yummy Yums said...

That Bundt Cake looks fabulous! I love anything that contains rum and raisins ;-P!

Cheers,

Rosa

Pavithra said...

Wow thats looking so yummy and moist...

Palidor said...

I love rum. I love raisins. I love coconut. I love everything in this bread!!!

Gita said...

No eggs and butter!...thats my kind of cake..looks so decadent with the raisins and the butter smeared on top :)

Babli said...

I liked your blog very much. I appreciate for your beautiful presentation of preparing rum and raisin bundt cake. It looks delicious and yummy.
You are welcome in my blogs.

Chitra said...

WOw , wat a post..very clear...cake looks moist & soft..:)

SnacksGiving said...

I think the rum soaked raisins by themselves would be so amazing. Adding them to a cake!! Wow!

Avanika [YumsiliciousBakes] said...

The cake looks delicious! I love the step-by-step pictures!! This is going into my eggless recipe file! Thanks :)

Parita said...

Cake looks fantastic jeena! rum and raisin combo is a hit and it looks so moist!

MaryMoh said...

That's such a lovely cake. Now I know a new way to eat rum and raisins. I can only imagine the awesome flavour of the cake.

Jamie said...

What a beautiful cake and quite rich and luscious!

applecrumbles said...

Great looking bundt recipe.
I've been trying to find something different to couple with the raisins in my rustic raisin overload bread. I originally used fennel and it is delicious. So much so that my mother loves it but proved to be allergic to fennel (I know, weird!). But the addition of maybe rum or coconut just might be the best substitution.
I'll have to make it and get her feedback.
Looks good.

Ann said...

Oh my! the texture looks just perfect and pic are totally tempting.

Hannah said...

Oh, that crumb looks amazing, so packed with goodies! Sounds like the perfect thing for the holidays- I'll have to hang on to this recipe. :)

Grace said...

rum-soaked raisins are sooo yummy, and i'm sure they make this cake absolutely outstanding! my favorite part of all, though, is the coconut--lovely touch!

Elle said...

What a beautiful bread! I love that it's eggless--very nice, and it seems so moist!

sunny said...

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