Mini Rum and Raisin Bundt Cakes
ready in 50 min.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6. Butter a 12-cup mini bundt cake tin and dust with flour.
Beat the butter with the sugar until fluffy. Beat the eggs with a pinch of salt, the lemon juice and zest and vanilla seeds, then mix into the butter and sugar with the flour, almonds, rum raisins and baking powder. Mix well and divide the mixture between the cups of the cake tin.
Bake for 20-25 minutes until golden brown. Remove from the oven and let cool. Dust with icing sugar to serve.