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Low Fat Rum Raisin and Vanilla Coffee Cake


By Parita's World (Visit website)



Dear All,



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Most of my cakes these days are made using oil rather than ounces of butter. Using oil not only makes your cake a lot healthier but also keeps it super moist. I usually use any vegetable oil but to make it even more healthy you use olive oil. I have tried baking with olive oil and never had any problems.
 Few days back when I was sorting through my pantry I came across a box full of raisins which I had last used in my Eggless Chocolate Raisin Coffee Cake, thinking of the same reminded me that V has asked me (yeah not even requested but specifically asked!!) to prepare this cake and I have been ignoring her since long time. Not that I don't want to prepare this cake but I am trying to pursue her to make it on her own! Yeah have been trying to push her towards baking from long time, though she is a great cook but she seems to be allergic to the word baking..duh!!


Now those raisins were crying out loud to me and I really had to use them as..oh well I cannot see anyone crying :-) Luckily I even had rum in hand to soak my raisins in. I was about to give in to V's request but unlucky for her that I was out of coco powder so the cry for the hour was to go in with Plain Raisin Cake but can Vanilla beans be left behind? So finally I decided to make Raisin and Vanilla combo and I must say what a fantastic combo it came out to be! It looked and smelled amazing! I literally had to hide few pieces from V to be able to take them to office for my new colleagues! 


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Look at those plump and juicy raisins along with spects of vanilla beans, aren't they gorgeous!


Rum Raisin and Vanilla Coffee Cake

Ingredients:-

2 cups all purpose flour

1 1/2 cups of sugar or vanilla sugar

2 tsp baking powder

1 tsp baking soda

2 large eggs as room temperature

1/3 cup oil

1/2 cup milk

1 Vanilla bean scrapped or 2 tsp vanilla essence

1 cup raisins

1/2 cup dark rum for soaking



Procedure:-



Soak raisins in rum overnight or for atleast 3 to 4 hours, the raisins should become plump and juicy.
Preheat the oven to 180 degress C, grease and flour a bundt pan.
Sieve together flour, baking powder and baking soda, keep aside.
In a seperate vessel beat together sugar, eggs and oil until well combined and creamy.
Add in scraped vanilla beans or vanilla essence, mix well.
Now add in flour mixture alternatively with milk and beat on low speed until all the flour and milk is well combined.
Finally gently fold in rummy raisins along with any rum that is left. DONOT beat.
Pour this batter in bundt pan and bake for 40 to 45 mins, until a knife or a tooth pick inserted comes out clean.
Cool the cake completely before removing from the pan.
Slice and serve with tea or coffee, enjoy!


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Verdict? Dont pictures talk a thousand words more than writing? Honestly I am in love with this cake! Its one of the best raisin cake ever! If are lover of rum and raisin combo than it is a must for to try this. I got fantastic reviews from everyone in office and to top it off V had already finished off the entire cake by the time I reached home from office, I dont know about you guys but that speaks a lot about its taste to me! Thanks V for always being a fantastic reviewer of my cakes by finishing them off :-)


Got any recipes that you have tried from my blog? Email me in those entries for "Show Me Your Creations" and I'll upload them right here on my blog. Lets share experiences and learn together!






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