Rum and Raisin Gateau (Gene Watkinson)
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Cake 6 oz butter or margarine 3 eggs 6 oz caster sugar
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7 oz self-raising flour Juice of 1 orange 2 tbsp rum
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6 oz raisins Grated rind of 1 orange
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Filling and décorGrated rind of 1 orange ½ pint double cream
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1 orange sliced2 tbsp rum
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1 tbsp caster sugar
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- Cream the butter with the sugar and rum until pale and fluffy.
- Gradually beat in the eggs, and then sieve the flour over the mixture and fold in with a metal spoon.
- Carefully fold in the orange rind, orange juice and raisins.
- Turn out into a lined or greased 2 lb loaf tin and bake in a moderate oven, 325F/162C, for 1 ½ to 1 ¾ hours or until browned and firm to the touch.
- Turn out and leave to cool on a wire tray.
- Make the filling by whipping the cream with the rum, orange rind and caster sugar.
- When cool, slice the cake into three sections vertically along its length.
- Sandwich the cream filling between each of the sections.
- Decorate the cake by covering it completely with the remaining cream filling, creating swirls with a round-bladed knife for decoration.
- Arrange the orange slices on top.
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