By Chef Michael Aspiras, Le Petit Souffle
Cook sugar in water until it turns into a light syrup, add in rum remove from heat.
Soak raisins in rum, soak overnight.
Grease, line with parchment paper, grease again and flour 4 6 by 3 by 2.5 height loaf pans.
Preheat oven to 160°C.
Sift all dry ingredients together.
Strain and remove excess syrup from raisins, set aside, save the syrup.
Strain and remove excess syrup from raisins, set aside, save the syrup.
Add in eggs one at a time.
Add in milk, then the orange juice.
Fold in dry ingredients, then the raisins.
Pour or pipe into the prepared loaf pans.
Bake for 35 minutes or until baked through.
Remove from oven, pour in excess syrup from soaked raisins.
Cool down to room temp, and then freeze.
Melt the chocolate, temper, add color, temper again, and then add the oil.
Fold in raisins and walnuts.
Dip the frozen cakes until fully covered.
Finish by decorating with Christmas ornaments and marshmallows.
Ingredients
Directions
Cook sugar in water until it turns into a light syrup, add in rum remove from heat.
Soak raisins in rum, soak overnight.
Grease, line with parchment paper, grease again and flour 4 6 by 3 by 2.5 height loaf pans.
Preheat oven to 160°C.
Sift all dry ingredients together.
Strain and remove excess syrup from raisins, set aside, save the syrup.
Strain and remove excess syrup from raisins, set aside, save the syrup.
Add in eggs one at a time.
Add in milk, then the orange juice.
Fold in dry ingredients, then the raisins.
Pour or pipe into the prepared loaf pans.
Bake for 35 minutes or until baked through.
Remove from oven, pour in excess syrup from soaked raisins.
Cool down to room temp, and then freeze.
Melt the chocolate, temper, add color, temper again, and then add the oil.
Fold in raisins and walnuts.
Dip the frozen cakes until fully covered.
Finish by decorating with Christmas ornaments and marshmallows.