Ingredients
- For the cake
- 1 cup raisins
- 1 cup sugar
- 125g butter
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 1/2 cups cold water
- 50g cocoa, sifted
- Pinch salt
- Few drops pure vanilla
- 2 cups plain flour
- 1 tsp bicarbonate of soda
- For the glaze
- 150g dark chocolate, chopped
- 1 tbsp honey
- 60g unsalted butter, chopped
Method
For the cake
Preheat the oven to 180 degrees.
Grease a 21-centimetre diameter baba (ring) tin with butter.
Combine raisins, sugar, butter, cinnamon, cloves, water, cocoa and salt in a medium saucepan.
Bring to the boil, then simmer, uncovered for five minutes, stirring from time to time.
Transfer mixture to a large bowl and cool.
Stir in vanilla, then sifted flour and soda. Pour mixture into prepared tin and bake for 35-40 minutes or until cooked when tested.
Turn on to cake rack to cool.
When cake is completely cold, stand rack over a tray and pour over the chocolate honey glaze, letting it run down the sides of the cake.
For the glaze
Place all ingredients in a bowl over hot water and allow chocolate and butter to melt.
Remove bowl and stir until quite smooth. Tip boldly.
