Chocolate Rum Cake

I got back to the city in the early part of February. I was away to my hometown the whole of January due to an emergency at home. I did a lot of baking for my folks during that time and created a couple of interesting recipes which will be shared over here at Pan Cuisine slowly, but surely :). 

Back in my fortress, i realized i was terribly exhausted and drained and so cooking and baking was put on hold and i just depended on my helper to do the cooking. But now am back on track and bring you a very intoxicating cake to kick-start the year 2012 here in Pan Cuisine.

Light but intoxicating in a very sensible way is how i want to describe this cake :)

Ingredients:

1 Cup - Plain Flour

1 Tsp -  Baking Powder

1/2 Tsp - Baking Soda
1/2 Cup - Sugar

1 - Egg

1 Tsp - Vanilla Essence

1/2 Cup - Oil

1/2 Cup - Milk

1/4 Cup - Black Currants

1/4 Cup - Golden Raisins (soaked in rum)

2 Tbsp - Walnut crushed

2 1/2 Tbsp - Rum for drizzle ( i used Old Monk)

Method:
Preheat oven @ 180 degree C and grease a cake pan and keep aside
Sieve all the dry ingredients in a bowl
Separate the yolk and the egg white
Combine milk, oil and sugar using a hand blender, add the yolk blend it in
Add the dry component into the wet ingredients and blend till well combined
Whisk the egg white till its frothy, add vanilla essence and fold it into the batter
Add the dry fruits into the batter and bake it for 26 minutes or till a tip of a knife comes out clean
Once done, poke holes using a toothpick and drizzle the rum over the hot cake

I have to forewarn that it's an A-rated cake :) so not to be served to kids....lol. Have it off the oven BUT it taste best the next day :D.. hick...hick..make sure the cake remains covered. Enjoy!