No egg rum and raisin bundt cake recipe.
Chef Jeena is very pleased to present you with this delicious rum and raisin bread recipe.
This is a sweet bread recipe that is more like a cake, think along the lines of malt loaf or banana bread because this sure is not a bread recipe that you would have a sandwich on.
If you love the flavours of rum and raisins and you also love coconut then this recipe is definitely for you.
The vegan bread is spongy, soft and moist, when you sink your teeth into a slice of Chefs rum raisin bread you will feel very pleased indeed.
The aromatic flavour of the rum really comes through in the coconut infused bread and again when you bite into a soft plump rum filled raisin, all with a gorgeous coconut flavour and a very subtle hint of the citrus candied peel.
If you bake this tasty rum and raisin bread recipe for your family and friends they would never guess that is uses no eggs or butter - not even margarine!
Simply follow the step by step instructions to be on your way to eating this delicious rum treat.
Ingredients for no egg rum and raisin bundt bread recipe
8oz Plain all purpose flour
6oz Light brown Muscovado sugar
3 Tbsp Rice bran oil (15ml tablespoons)
2 tsp Baking powder
1 tsp Bicarbonate of soda
200ml Soya milk
1 Vanilla pod
1oz Light brown Muscovado sugar
2oz White bread crumbs
2oz Desiccated coconut
1oz White bread crumbs
For the rum raisins
8oz Bold large raisins (or a mixture of standard and bold raisins)
10 Tbsp hot water
4 Tbsp Dark Rum
1 Tbsp Candied peel (chopped)
7-8 Glazed cherries (each cherry cut into 3)
Picture of rum soaked raisins.
Place raisins,cherries and candied peel into a bowl with 10 tablespoons of hot water and 4 tablespoons of dark rum.
Stir a little then leave for 30 minutes for the raisins to plump up.
If you are using small raisins you will have to soak the raisins for some what longer so that they plump up well.
In a large mixing bowl place plain flour, baking powder, bicarbonate of soda, 6 ounces of sugar.
Mix very well to combine ingredients.
Add the oil and rub together using your fingers.
Slice the vanilla pod down the middle and scrape out the vanilla seeds.
Pour the milk into a pan along with both the seeds and pods.
Gently warm the milk until it hot yet before it reaches full boiling stage.
Once the milk is hot enough carefully remove the vanilla pods but leave the seeds in the milk for flavour.
Pour half of the milk mixture into the coconut flour mixture. Give it a quick gentle mix.
Drain the rum raisins being sure to keep the rum and water juices in a bowl - do not discard the rum juice.
Add the raisins to the coconut mixture, give it a light mix then gradually pour in the rest of the hot milk.
If you are using and electric mixer now is the time to remove the bowl and stir by hand, or else the soaked raisins will turn mushy as electric mixers are to fast and powerful.
Add the 2 ounces of white bread crumbs and lightly mix well.
At this point you if you smell the aroma of the rum and coconut you will one happy cook.
Carefully fill the bundt cake tin with the mixture by added one spoonful at a time all around the tin, gently spread evenly once full.
Turn down the oven heat to gas mark 5 and bake for another 20-30 minutes.
Towards the end of baking make sure that the skewer comes out completely clean, if not bake for 5 minutes longer until the skewer is clean.
Once cooked leave the rum and raisin bread in the tin for a 5-10 minutes then use a plastic knife or other untensil to slide around the bundt tin.
Carefully remove the cake and leave to cool on a wire rack.
Slice and serve as it is or lightly spread with butter/margarine.
Enjoy Chefs eggless rum and raisin bread recipe.
0 comments:
Post a Comment