Saturday, December 26, 2009

Rasberry Rum Cake

All purpose flour/Maida 2 ¾ cup
Butter - 1 1/2 sticks
Sugar - 2 cups
Eggs - 3
Vanilla extract - 2 tsp
Baking powder - 2 1/2 tsp
Salt - a pinch
Chocolate Milk - 1/2 cup
Rum - 4 tbs
Butter scortch pudding - 1
Rasberry Jam - 4 tbs


In a large bowl beat sugar and butter till smooth  Add eggs,milk and vanilla essense beat until fluffy. Then add Rum and Butter Scortch pudding and mix well with cake mixer. Seive all purpose flour, baking powder,salt. Blend all the ingredients to get a smooth batter. Pour the batter into a greased baking pan. Finally spread Rasberry jam lightly over the batter.

Preheat the oven and bake the cake at 350 F.