Boozy Cinnamon & Sultana Cake

by Jo Kenny

Disclosure: this is a paid post but as always all words, thoughts (and the yummy recipe!) are my own.

I haven’t baked in forever! But I’m back. Return of the Mac… *ahem* cake. Here’s a great recipe for the upcoming festivities, and if you’re a hater of traditional Christmas cake this might just fill the gap as a delicious alternative filled with delicious warming cinnamon, boozy rum soaked sultanas and a touch of zesty clementines.

Boozy Cinnamon & Sultana Cake

  • 180g sultanas
  • 150ml dark rum
  • 150g demarara sugar
  • 200g softened butter
  • 3 eggs
  • 4 tsp Schwartz cinnamon
  • 150g almond flour
  • 100g self raising flour
  • 1 tsp baking powder
  • 2 clementines
  • 20cm cake tin

For best results soak your sultanas overnight in the rum and by morning they should be plump and delicious! I recommend using a shallow dish so all the sultanas are in contact with the rum.

When it comes to baking the cake, start by pre heating your oven to 170c and greasing and lining your cake tin. In a bowl cream together the butter and sugar; demerara tends not to completely dissolve but the butter should become pale and larger in volume.

Stir in the eggs then sift in the flour, with a wooden spoon fold until combined with the wet ingredients. Next fold in the almond flour, baking powder, cinnamon and zest of 2 clementines. Finally fold in your rum soaked sultanas. Pour into your cake tin and decorate the edges with segments of clementine, pressing them slightly into the cake batter. Bake for 50 minutes.

50/50 almond flour and self raising flour has such great results: super moist cake that plumps up nicely as it bakes! This is real country style, rustic cake. As a final touch you can lightly glaze the top of the cake with some honey which gives the clementines a lovely sheen. I’m super happy with this recipe it tastes so good!

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