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Jamaican buccaneer rum cake

Jamaican rum cake

Jamaican buccaneer rum cake is a delicious and unique dessert

2 1/4 cups flour
1/4 cup corn starch
3 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
1/2 cup soft butter
1/4 cup vegetable oil
1/2 cup evaporated milk (undiluted; straight from the can)
4 eggs
1 tsp. vanilla
1/3 cup overproof white rum
A handful of raisins
1/2 tsp. mixed spice or 1/4 tsp.grated nutmeg and 1/4 tsp. cinnamon powder
Begin by preheating the oven to 350 degrees F. Grease and flour a bundt pan
In a  bowl, add the flour, corn starch, baking powder, salt, sugar,mixed spice, butter and oil.
Use a spoon to mix for just a couple of minutes until the butter and oil are well incorporated and the mixture is crumbly and sandy looking.
Mix in the milk and then mix in the eggs one at a time. Scrape the sides and bottom of the bowl well after each egg is added.
Finally, mix in the rum and vanilla  until the batter is smooth.Add the raisins
Pour the batter into the prepared pan and bake for 55-65 minutes or until a wooden toothpick inserted into the centre comes out clean.
Completely cool the cake on a wire rack


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