Recipes, re-invented from cooking shows
Apple, Rum, Raisin and Date Traybake with Rum Syrup
Prep. Time:
Baking Time:
Total Time:
30 minutes (plus overnight soaking)
45 minutes
1 hour 15 minutes (plus overnight soaking)
Serves:
12-16 servings
Terry created this dish for Great British Bake Off Season 9. Paul Hollywood praised it as a "beautiful traditional tray bake" with exceptional rum flavor and moisture from the applesauce. The cake genuinely improves over several days as the flavors meld and deepen.
Ingredients
FOR THE RUM-SOAKED FRUIT:
1 cup raisins
1 cup pitted dates, chopped
3/4 cup dark rum
1/4 cup water
FOR THE MOIST APPLE SPONGE:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 1/2 cups homemade applesauce or store-bought unsweetened
1 teaspoon vanilla extract
All the rum-soaked raisins and dates (drained, liquid reserved)
FOR THE HOMEMADE APPLESAUCE:
3 large Granny Smith or Bramley apples, peeled, cored, and chopped
2 tablespoons water
1 tablespoon lemon juice
2 tablespoons sugar (optional, to taste)
FOR THE RUM SYRUP:
1/2 cup reserved rum soaking liquid
1/3 cup granulated sugar
2 tablespoons dark rum
2 tablespoons water
1 tablespoon butter
Instructions
SOAK THE FRUIT (NIGHT BEFORE):
1. In a bowl, combine raisins and chopped dates with dark rum and water.
2. Cover and let soak at room temperature overnight or at least 8 hours. The fruit will plump up and absorb the rum's flavor.
MAKE THE HOMEMADE APPLESAUCE:
3. In a medium saucepan, combine chopped apples, water, and lemon juice.
4. Cook over medium heat, stirring occasionally, until apples break down completely, about 15-20 minutes.
5. Mash with a potato masher or fork until smooth. Add sugar if desired.
6. Let cool completely.
MAKE THE TRAYBAKE:
7. Preheat oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper.
8. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
9. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
10. Beat in eggs one at a time, mixing well after each addition.
11. Stir in the cooled applesauce and vanilla extract until well combined.
12. Drain the rum-soaked fruit, reserving the soaking liquid for the syrup. Pat fruit dry with paper towels.
13. Add dry ingredients to wet ingredients, folding gently until just combined. Don't overmix.
14. Fold in the rum-soaked raisins and dates, distributing evenly throughout the batter.
BAKE:
15. Pour batter into prepared pan, spreading evenly.
16. Bake for 40-45 minutes until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed.
17. The cake should be deeply golden and fragrant with spices and rum.
MAKE THE RUM SYRUP:
18. While cake bakes, combine reserved rum soaking liquid, sugar, additional dark rum, and water in a small saucepan.
19. Bring to a boil, then reduce heat and simmer for 5-7 minutes until slightly thickened and syrupy.
20. Remove from heat and stir in butter until melted.
FINISH THE CAKE:
21. As soon as the cake comes out of the oven, poke holes all over the surface with a skewer or wooden pick.
22. Pour the warm rum syrup evenly over the hot cake, allowing it to soak in completely.
23. Let cake cool completely in the pan. The syrup will continue to penetrate, creating even more moisture.
SERVE:
24. Cut into squares. The cake improves over 2-3 days as flavors meld and deepen.
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