This recipe has been specially created by Anni for the Aldi Best Budget Bake
175 of dark sugar
3 eggs, well beaten
225g of plain flour
1 teaspoon baking powder
2 teaspoons mixed spice
125ml of rum
Cream the margarine and sugar together in a mixing bowl, 'til the mixture is creamy and fluffy.
Next, add the beaten egg mixture, a little at a time, beating well between each addition.
In another bowl sift together the dry ingredients. Then carefully fold this mixture into the egg mixture, with a metal spoon or a spatula.
Mix well, 'til it is soft and drops easily from the spoon.
Meanwhile, you will have preheated your oven to 160c and prepared a baking tin by greasig it and lining it with baking paper.
Pour the mixture into the cake tin and, using a palette knife, smooth the top.
Cook in the middle of the oven for about 120 minutes, 'til the cake is firm in the middle.
Tests can be undertaken by a skewer into the centre of the cake. When the skewer's clean, the baking is done!
Remove from the oven and let it cool in the tin for an hour or so.
Take the cake from the oven and, if you wish, wrap in greaseproof paper and store it in an airtight container for up to two days. If people will leave it alone for that long! Because Anni's Rum and Raisin Cake is very moreish, indeed!