BOILED RAISIN CHOCOLATE CAKE:

INGREDIANTS:

RAISINS -300 GM
WATER -500 ML
BICARBONATE OF SODA -1 TEASPOON
COCOA POWDER -35 GM
GROUND CINNAMON -2 TEASPOONS
GROUND CLOVE -1/2 TEASPOON
VANILLA EXTRACT -1 TEASPOON
BUTTER ,CHOPPED -250 GM
CASTER SUGAR -330 GM
EGGS -4
PLAIN FLOUR -225 GM
SELF-RAISING FLOUR -225 GM

CHOCOLATE GLAZE :

DARK EATING CHOCOLATE,CHOPPED COARSELY -200 GM
BUTTER ,CHOPPED -100 GM

PRE-HEAT OVEN TO MODERATE [180C/160C].GREASE 24 CM BUNDT PAN WELL.
COMNBINE RAISINS AND THE WATER IN MEDIUM SAUCEPAN;BRING TO A BOIL.REDUCE HEAT;SIMMER ,UNCOVERED,10 MINUTES.REMOVE FROM HEAT ;STIR IN SODA ,COCOA,SPICES AND EXTRACT.COOL TO ROOM TEMPERATURE.

BEAT BUTTER AND SUGAR IN MEDIUM BOWL WITH ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.ADD EGGS,ONE AT A TIME,BEATING UNTIL JUST COMBINED BETWEEN ADDITIONS;STIR IN COMBINED SIFTED FLOURS AND RAISIN MIXTURE ,IN TWO BATCHES.

SPREAD MIXTURE INTO PAN ;BAKE ABOUT 1 HOUR 10 MINUTES.STAND CAKE 5 MINUTES;TURN ONTO WIRE RACK TO COOL.

STIR INGREDIANTS FOR CHOCOLATE GLAZE IN MEDIUM HEATPROOF BOWL OVER MEDIUM SAUCEPAN OF SIMMERING WATER UNTIL SMOOTH. POUR GLAZE OVER COOLED CAKE ;STAND 30 MINUTES BEFORE SERVING.