Rum Raisin Cakes

• 3 cups raisins, coarsely chopped
• 3 1/4 cups dark rum
• 1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature
• 2/3 cup brown sugar
• 3 None medium eggs
• 1/2 cup all-purpose flour
• 1/2 cup self-rising flour
• 1 tsp cinnamon
• 1.5 oz fresh breadcrumbs
• 1.75 oz ground hazelnuts
• 2.25 oz roasted hazelnuts, chopped
• 1/2 cup milk
• None None Custard or vanilla ice cream, to serve

1. In a large bowl, combine raisins and rum. Cover and set aside for 1 hour.
2. Preheat the oven to 325u0b0F. Brush eight 1/2 cup ramekins with melted butter. Line the bases with parchment paper.
3. In a medium bowl, beat room temperature butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition.
4. Sift flours and cinnamon together. Fold into butter mixture with raisin mixture, breadcrumbs, ground hazelnuts, roasted hazelnuts and milk until well combined. Spoon into prepared ramekins and smooth tops.
5. Arrange ramekins in a large baking dish. Pour boiling water into baking dish to reach halfway up the sides of the ramekins. Cover whole dish with a layer of parchment paper and then foil, sealing the sides securely.
6. Bake for 1 hour, until a skewer inserted into the center comes out clean. Remove cover and cool. Turn cakes out on to serving dishes and serve with custard or ice cream.

raisins, dark rum, butter, brown sugar, eggs, allpurpose, flour, cinnamon, breadcrumbs, ground hazelnuts, hazelnuts, milk, custard

Taken from recipes-plus.com/api/v2.0/recipes/26008 (may not work)