Raspberry Rum Cake

...light and fluffy goodness layered with raspberry cream filling.

Raspberry Rum Cake

This is a simple batter that can be mixed in about 30 minutes - including the time it spends in the mixer. I bake mine for 30 minutes at 325 degrees, then turn it down to 305 degrees for another 20 minutes or so to achieve a thicker layer of lightly browned batter around the edges, giving it a delicate flavour.

The filling is unsweetened whipped cream with raspberry jam and a dash of freshly squeezed lemon juice.

This recipe uses 2 tablespoons of rum - one in the filling and one in the dough. Use artificial rum baking aroma for an alcohol-free cake - or add more rum to the filling for a special adults-only holiday dessert. I like a high-quality, well rounded light brown rum such as Appleton.

You will need:

*** Dry ingredients:

1 1/8 cup all purpose flour

1 cup finely ground almonds (I grind them in a small countertop electric coffee grinder for fresh flavour, and find that one scant cup of raw almonds comes out to barely over one cup of fluffy ground almonds).

1 level teaspoon baking powder (take a spoonful and flatten it out on top, but not too much)

*** Wet ingredients:

3/4 cup butter or margarine

6 eggs

1 cup sugar, scant

1 tablespoon artificial or teaspoon pure vanilla

1 tablespoon rum or 3-5 drops rum flavouring

2-3 drops almond flavouring

*** Filling ingredients:

500 ml whipping cream, well chilled

2 high heaping tablespoons raspberry jam

1 tablespoon rum or 3-5 drops rum flavouring

Preparing the dough:

Combine the wet ingredients in a mixing bowl and beat on high until fluffy, about 8-10 minutes.

Combine the dry ingredients in a bowl or measuring cup and stir well with a fork until fluffy, breaking up any lumps.

Pour loosely over the wet ingredients and mix again on high for 5-7 minutes.

The resultant dough should be soft enough to fall slowly off the beater, and quite fluffy.

Put in a lightly buttered springform pan and bake in the center of a preheated oven (on the middle rack) for 30 minutes at 325 degrees F, then turn it down to 305 degrees for another 20 -25 minutes. This longer baking period at lower heat results in a thicker layer of lightly browned batter around the edges, giving it a delicate flavour a bit like ladyfingers.

(Cooking times may differ from one oven to another, so go by the skewer test to be safe, see below.)

If you use a glass-bottom springform, you can see how brown the bottom is by very carefully turning the pan. Hold it over a safe surface to do this in case it slips, and be sure to use good oven mitts…!

When you think it’s done, press the top of the cake lightly with your fingertip. It should be firm and a little springy. Insert a skewer in the very centre, all the way to the bottom. If it comes out clean, the cake is done. If not, bake it a little longer until it tests done.

Filling:

Whip the cream, then beat in the raspberry jam and rum or flavouring.

Finishing the cake:

Make sure that the cake has cooled completely before you fill it. (Otherwise the filling will melt!)

Use a large serrated bread knife (a shorter serrated knife also works. Personally I find it easier to use a knife that is longer than the width of the cake). Cut the cake into three layers that are roughly the same thickness.

Not to worry: if they fall apart, just place them together when you fill the cake. Cream filling makes great filler for any gaps.

Place 1/4 of the filling on the first layer. Spread, add the next layer, and repeat.

Put the rest of the filling on the top layer. Spread it all over and down the sides, smoothing with a rubber spatula.

All done! Since this is a cream cake, it keeps best if chilled. But it’s lovely when eaten fresh as well and it’s not too sweet, for a delicious afternoon tea or with a cup of cocoa.