Chocolate rum cake

• soft margarine↗225g g

  plus extra for pan

• raisins↗200g g
• dark rum↗235ml ml

  plus extra for feeding (optional)

• dark soft brown sugar↗180g g
• eggs↗4
• self-raising flour↗125g g
• cocoa powder↗100g g

Step-by-step instructions

1. 1

   Grease the inside of an 8‑inch round springform pan with margarine and line it with baking parchment. Preheat the oven to 180 °C/160 °C fan/gas 4. Transfer the raisins and rum to a blender and blend to a thick paste (there will be a few lumps).

2. 2

   Beat the 225 g margarine and sugar together in a separate bowl with a whisk or electric mixer until pale and fluffy, then add the eggs one at a time, beating after each addition. Don't worry if the mixture separates—it will eventually come together.

3. 3

   Sift the flour and cocoa, and fold them together with a spatula until lightly combined. Add the rum and the raisin paste and mix.

4. 4

   Pour the batter into the prepared pan and bake for 35 minutes, or until a skewer inserted in the centre comes out clean. If the moist batter still sticks to the skewer, bake for another 10 minutes, covering with foil if the cake browns too much. Let cool in the pan for 15 minutes, then remove onto a rack to cool completely. The cake can be served immediately or fed with 1‑2 tbsp rum weekly, well wrapped and stored in an airtight container for up to a month.