Soak the raisins in the rum for 30 minutes ... Fold into the cake mixture one-third at a time, add the fruit and chopped nuts with the last addition of egg white. Pour into the prepared tin ...

To ensure that the fruit is sufficiently saturated for the cake, currants, raisins, cherries, prunes, and the peels of orange ...

Impress your guests with this rum-soaked, retro classic ... to a piping bag and keep in the fridge until needed. Prepare the fruit as necessary. To serve, pipe the Chantilly cream, using a ...

Add the coconut cream and coconut rum (if using ... Place the other cake layer on top. Scatter the passion fruit seeds in the middle of the cake, and cut into slices to serve.

Dark rum is particularly suited to dense, rich cakes such as chocolate cake, fruit cake, and traditional Christmas cakes. Its ...