Recipe taken from My Kitchen Snippets. I reduced the fat used to 140g butter and 60g canola oil (instead of recipe saying 226g of butter), reduced the sugar to 150g as well (instead of originally 200gm)
raisin which has been left to soak in rum for few days is left to drain over a bowl, so that the rum could be mixed into the cake batter in earlier stage, and the raisin be mixed in towards the end.
butter, canola oil and sugar. Decreased the butter and add in oil to make a lighter cake.
eggs and orange zest added in
raisins mixed in with some flour so that it doesn’t sink to the bottom of the cake. Lastly. add the raisins into the batter.
done, looks nice here
cross section, quite a nice cake with soft raisins and definite rum scent, will probably make this again perhaps in cupcake form