Instructions
- Soak raisins in dark rum overnight.
- Grease and flour a 9-inch round cake pan.
- In a large bowl, combine all Dry Ingredients.
- In a separate bowl, cream together Dark Muscovado Sugar and browned Unsalted Butter until light and fluffy.
- Beat in Eggs one at a time, then stir in Vanilla Bean Paste and Orange Zest.
- Gradually add the Dry Ingredients to the Wet Ingredients, alternating with Full-Fat Milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in rum-soaked Raisins.
- Pour batter into the prepared cake pan.
- Place the cake pan inside a larger pot. Pour hot water into the larger pot, reaching halfway up the sides of the cake pan. Cover the pot with a lid.
- Steam the cake over medium heat for 2 hours, checking the water level periodically and adding more hot water if needed.
- Remove the cake from the pot and let it cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the glaze: Melt Unsalted Butter in a saucepan. Remove from heat and whisk in Powdered Sugar and Milk until smooth.
- Drizzle the glaze over the cooled cake and serve.
