RUM AND RAISIN LOAF

Jim has been eating rum and raisins under less than stellar circumstances. I couldn’t convince him to let me dump them. So when he saw there was another bowl of raisins soaking on the counter he rightfully said “not another one!” How many of us looked at the promise of a recipe only to be disappointed? I keep marveling at the egg stingy dense loaves and cakes people make, but whatever! After several tries of failed tries I started to think I lost my edge. So I reformulated one of my delicious loaf recipes for rum and raisins... and for sure we are rum and raisined out for the time being... but this now will be a worthy addition to my Loaf chapter.

And speaking of eggs… It is well worth to set out the eggs on the counter along with the butter, because room temperature eggs beat up fluffier than straight out of the fridge. The time that takes draining the plumped up raisins will certainly help. And one more thing! Set aside 1/4 cup of sugar [from the recipe] for beating up the egg whites, it will make a meringue which will be loftier than just beating the whites into hard peaks. These small details can make your cakes’ texture that much lighter and more enjoyable.

RUM AND RAISIN LOAF

1 cup raisins

1-3/4 cups + 3 Tbsp flour 

1/4 cup + 1 Tbsp cornstarch

1/2 tsp baking soda
3 egg whites
1/4 cup sugar
1/2 cup butter, softened
3/4 cup sugar
3 egg yolks
1/4 cup rum

1/4 cup plain Greek yoghurt

Glaze: 

1 cup icing sugar 

3-4 Tbsp rum

• Plum the raisins first. Place them in a small bowl, pour on 1 cup of boiling water and let stand for 5 minutes. Drain for an hour.
• Meanwhile set out the remaining ingredients, starting with the eggs.
• Line a loaf pan with parchment paper.
• When the raisins are fully drained and the eggs and the butter are at room temperature, preheat the oven to 375F. 
• Whisk the flour, cornstarch and the baking soda together and set aside.
• In a large bowl beat the egg whites, very slowly adding 1/4 cup of sugar and beating until stiff peaks form. Set it aside.
• Cream the butter with 3/4 cups sugar.
• Gradually add the egg yolks beating until fluffy. 
• Reduce the speed and gradually add the flour mixture alternately with the yoghurt and the rum.
• With a wooden spoon fold in the drained raisins.
• Finally, fold in the egg whites being mindful not to crush it.
• Pour the mixture into the prepared pan.
• Bake in the preheated oven for 45 minutes or until the inserted cake tester comes out clean. 
• Let the cake cool in a pan over a wire rack. 
• For the glaze, whisk together the ingredients to the desired consistency. 
• Spread the glaze over the cooled cake.