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Rum & Raisin Yoghurt Cake

Tuesday, December 15, 2009





A couple of weeks back, while out shopping, i came across a small cute tube pan that was quite cheap. Minutes later, it was under my possession. Ha, i just couldn’t resist buying it as it was on offer and i considered it a bargain.

Consequently, thinking to try out the tube pan, i started flipping through my available cake recipes, wanting to choose one recipe that is suitable for it. In the end, i settled on a yoghurt cake recipe with some slight changes of my own. It was originally a plain yoghurt cake, but with the addition of rum and raisin, i turn it into something more flavourful. Hehe.



However, as the recipe was intended for a 8″ tube pan and mine is only 6″, i pour the extras into big muffin paper cups and placed them together with the tube pan in the oven. As they required less baking time, i remove them ten minutes ahead of the tube pan.

Hmmm, i think no matter what baking tin ( cups ) i placed them in, they both look right at home; looking delightfully delicious and tempting me to take a bite! Yummy!




Rum & Raisin Yoghurt Cake

( for 8″ tube pan )



225 g                            cake flour

1 tsp                              baking powder

1/2 tsp                         baking soda

1/2 tsp                         salt

70 g                              butter, softened

100 g                            sugar

2                                     eggs

200 g                            plain yoghurt

1 tsp                              rum flavour

2 tbsp                           milk

40 g                               raisin



1.    Sift flour, baking powder, baking soda and salt. Set aside.

2.    In a bowl, mix together yoghurt, rum flavour and milk.

3.    In a mixing bowl, beat butter and sugar until creamy.

4.    Add eggs one by one and beat. Make sure egg is fully blended before adding another one.

        Beat until smooth.

5.    Stir in 1/3 of flour mixture into eggs batter followed with 1/2 of yoghurt mixture.

        Repeat with another 1/3 flour mixture and 1/2 yoghurt mixture, and ends with flour 


6.    Stir in raisin and fold gently.

7.    Pour into greased and floured cake mould and bake in preheated oven at 180°C for 45   


8.    Remove from oven and cool in cake mould for 5 minutes.Remove from mould and cool

        completely on rack.




♥     As mine is a 6″ tube pan, baking time is reduced to 35 minutes. As for the cake muffins,

        i only baked them for 25 minutes.


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