A Sweet Slice of Comfort: Rum Raisin Sheet Cake
Discover the irresistible charm of a traditional German rum raisin sheet cake, a beloved dessert that brings warmth and comfort to any gathering. This classic recipe combines the rich flavors of rum-soaked raisins, sweet almonds, and a tender, buttery cake base that’s sure to become a family favorite.
Ingredients
For the Cake
- 200g raisins
- 300g wheat flour (Type 405)
- 2 tsp baking powder
- 200g sugar
- 200g margarine
- 3 eggs
- 100g sliced almonds
- 2 tbsp breadcrumbs
Step-by-Step Instructions
- Prepare the Raisins Soak raisins in boiling water, then drain thoroughly. For best results, let them sit overnight to absorb moisture.
- Prepare the Batter Preheat oven to 180°C (350°F). In a large mixing bowl, combine wheat flour, baking powder, and sugar.
- Mix Wet Ingredients Knead margarine and eggs into the dry ingredients until smooth. Gently fold in sliced almonds and drained raisins.
- Prepare the Baking Pan Grease a half-sheet baking pan (approximately 34×24 cm). Dust with breadcrumbs to prevent sticking.
- Bake the Cake Spread the batter evenly in the pan. Bake on the middle rack for 20 minutes until golden brown.
Nutritional Information
- Calories per slice: Approximately 280
- Protein: 4g
- Carbohydrates: 35g
- Fat: 15g
- Preparation Time: 15 minutes
- Resting Time: Overnight (optional)
- Baking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12-15 slices
Baking Tips and Tricks
- Soak raisins overnight for maximum flavor
- Use room temperature ingredients for better mixing
- Don’t overmix the batter to keep the cake tender
- Check doneness with a toothpick
- Let the cake cool completely before slicing
Recipe Variations and Substitutions
- Replace raisins with other dried fruits
- Use butter instead of margarine
- Add a splash of rum to the batter for extra flavor
- Substitute almond slices with chopped nuts
- Make it gluten-free with alternative flour
Frequently Asked Questions
Q1: Can I make this cake without alcohol? Yes, simply soak raisins in hot water or apple juice.
Q2: How long will the cake stay fresh? Stored in an airtight container, it will last 3-4 days at room temperature.
Q3: Can I freeze this cake? Yes, wrap tightly and freeze for up to 2 months.
Q4: What if I don’t have Type 405 flour? All-purpose flour works as a suitable substitute.
Q5: How can I make the cake more moist? Avoid overbaking and consider adding a little sour cream to the batter.
Storage and Make-Ahead Tips
- Cool completely before storing
- Cover with a clean kitchen towel
- Store at room temperature
- Can be prepared a day in advance
- Tastes even better the next day
Enjoy your delightful Rum Raisin Sheet Cake – a true taste of German baking tradition!