2½ sticks or 1 1/10 cup unsalted baking butter(at room temperature)
½ tsp nut meg
¼ cup rum, baileys or whisky(optional)
¼ cup raisins or black currant
¼ cup golden raisins
A handful of cranberries(optional)
a handful of black currant(optional)
salt ¼ tsp
¼ cup chopped walnuts(or any kind)
¼ tsp lemon shavings
1 tsp lemon juice
Any type of nuts for garnish
1tsp flour for dusting the baking pan
½ tsp butter for oiling the baking pan
A handful of nuts for garnishing
Instructions
Pre heat oven to 350 degrees, soak the raisins in the rum and set aside
Combine flour, baking powder, nut meg and salt; then sieve using a fine mesh sieve and set aside
Beat eggs until fluffy
In a bowl, cream the sugars and butter; until it looks light in color and fluffy(do not over cream). Pour in the eggs, browning, nuts, raisins/rum, vanilla, lemon juice, lemon shavings and mix for about a minute until well combined(do not over work this stage of the mix). Add the flour in little quantities while folding it in with a spatula. Grease a baking pan and dust with flour to prevent the cake from sticking. Pour in the batter and smoothen the top with a spatula. Place in the oven; making sure to reduce the heat to 300-325 degrees. Bake for about 35-45minutes or until you can dip a tooth pick into it and it comes out clean. Place the cake on a rack to cook for about 10minutes before taking it out of the pan. After taking it out of the pan, let it cool some more; then garnish with the nuts and enjoy :)
Notes
to make browning, heat up some brown sugar in a pot, stir constantly until it melts; then pour in a little warm water to make a syrup and set aside. To make caster sugar, simply run the regular white sugar through a dry mill
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/12/christmas-rum-cake/