A deliciously moist swirl cake where you get double the delight with two cakes in one. An almond cake with rum soaked raisins and a coconut and lime cake. Drizzled with a little lime icing for a finishing touch. Easy to put together, but makes quite an impression.
Raisin soaking time1hr
Course: Afternoon Tea, Dessert
Keyword: bundt, cake, coconut, lime, marble, rum & raisin
Cream butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, alternating with a spoonful of the flour if necessary.
Sift in the flour, baking powder and bicarb. Stir until just combined.
Place half the mixture in a separate bowl.
To one bowl, grate in the lime zest and ½ of the lime juice. Add the desiccated coconut and stir until just combined.
Add the ground almonds and rum-soaked raisins to the other bowl and stir until just combined.
Spoon heaps of alternating batter into a greased silicone bundt mould or tin. Bake at 180℃ (350℉, Gas 4) for about 40 minutes or until the cake is well risen and an inserted skewer comes out clean. Allow to cool for 10 minutes, then turn out onto a wire rack to cool completely.
Mix the icing sugar with just enough of the remaining lime juice to make a slightly runny icing. Spoon over the cooled cake, allowing it to drizzle down the sides.
If soaking the raisins specifically for the cake, add any rum that hasn't been taken up by the raisins.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.