Chocolate Rum Raisin Cake

• 1/4 cup dark rum, warmed
• 3/4 cup raisins, roughly chopped
• 3/4 cup butter, at room temperature
• 1 cup sugar
• 3 None large eggs, at room temperature
• 3/4 cup milk
• 1/2 cup self-rising flour
• 1/3 cup cocoa powder
• 3/4 cup ground almonds
• 1 x 16 oz jar ready-made chocolate buttercream icing
• 4 oz raspberries, to decorate

1. Preheat oven to 325u0b0F. Grease an 8 inch round cake pan and line with parchment paper. Place rum and raisins in a small bowl. Set aside.
2. Use a mixer to beat butter, sugar, eggs, milk, flour, cocoa powder and almonds in a large bowl, on low speed, until combined. Increase speed to medium. Beat for 4-5 mins or until mixture is smooth and pale. Beat in rum and raisins.
3. Spread batter into prepared pan. Bake for 1 hour 10 mins or until a skewer inserted at center comes out clean. Cool in pan for 5 mins. Turn on to a wire rack to cool completely.
4. Using a serrated knife, cut cake in half horizontally. Place one half on a plate and spread with 1/4 of the icing. Sandwich with remaining cake. Spread remaining icing over top and sides of cake. Decorate cake with berries.

dark rum, raisins, butter, sugar, eggs, milk, flour, cocoa powder, ground almonds, chocolate buttercream icing, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/21319 (may not work)