Step #1
Recipes : Wright's Flour: Place the raisins and the rum for the cake into a bowl and soak overnight.2. Butter the inside of a bundt tin well and lightly dust with flour, tipping out the excess. Place the water, oil and cake mix into a bowl and mix together to form a smooth batter.
Step #2
Add the soaked raisins and mix well.
Step #3
Pour mix into the bundt tin.
Step #4
Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3) for approximately 40-45 minutes. Remove from the tin after 5 minutes and cool on a wire tray.
Step #5
Place the sugar, butter and rum into a small pan and heat gently until the sugar has dissolved, bring to the boil. Turn down the heat and allow to bubble for 2-3 minutes until the glaze has thickened slightly and appears shiny. Allow to cool for 5-10 mins.
Step #6
Transfer the cake onto a plate and brush the glaze all over the cake.
