Ingredients
- 8 Ounces (225 Grams) grace hello margarine
- 6 Ounces (170 Grams) granulated sugar
- 3 Whole eggs
- 8 Ounces (225 Grams) cake flour
- 2 Teaspoons baking powder
- 1 Cup grace tropical rhythms, pine ginger
- 4 Ounces (112 Grams) raisins, soaked
- 3 Ounces (90 Grams) mixed peel
- 1 Teaspoon almond essence
- 1⁄8 Cup white rum
- 0 butter cream frosting:
- 3 Ounces (60 Grams) shortening
- 1 Pound (450 Grams) icing sugar, sifted
- 1⁄2 Teaspoon almond flavouring
- 1⁄2 Teaspoon rum
- 2 Tablespoons water
Method
1. Cream 6 ozs. Grace Hello Margarine and sugar together in a bowl until the mixture becomes light and creamy.
2. Beat in the eggs one at a time. Sift flour and baking powder together and fold into the creamed mixture alternately with the Tropical Rhythms Pine Ginger.
3. Gently fold in the soaked raisins, mixed peel and almond essence into the batter.
4. Scrape mixture into a greased and floured 9" cake pan; and put to bake in a preheated oven at 180°C/350°F for 30-40 minutes.
5. When cake is baked, cool on a rack and wet with white rum.
6. TO MAKE BUTTER CREAM FROSTING: Use an electric mixer to cream shortening and remaining 2 ounces Grace Hello Margarine together in a medium bowl.
7. Add sifted icing sugar a little at a time until all the icing sugar is fully combined with the fat.
8. Add the almond flavouring, rum and water and continue mixing until the mixture becomes light and smooth.
Use to frost the Rum and Raisin Cake.
Enjoy!
