Holiday Rum & Raisin Cake

"delicious cake - a nice alternative to fruitcake."
 
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photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Anonymous photo by Anonymous
photo by Anonymous photo by Anonymous
Ready In:
40mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • Combine raisins and rum; cover and stand until rum is absorbed.
  • Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
  • Beat on high speed for 5 minutes, scraping down sides often.
  • Add dry ingredients to creamed mixture alternatly with cream.
  • Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan – 70 to 80 minutes; or 2-6 cup bundt pan – 40 to 45 minutes.
  • This cake gets very brown on top. Cool 10 minutes, then remove from pans.
  • Brush with Rum & Butter Glaze.
  • Allow cake to absorb and repeat until glaze is used up.
  • GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
  • Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.

Questions & Replies

  1. Would adding walnuts work with this cake? The only rum zi have is dark rum, I hope that will work. Susie
     
  2. Are the ingredients for the glaze in addition to the main recipe please?
     
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Reviews

  1. I made this recipe every year for Christmas- many times with a mixture of different dried fruit. I normally keep a container of assorted dried fruit and candied ginger soaking in rum so I don't have to wait for the fruit to macerate when I'm ready to make the cake. It's much yummier than fruit cake. We even gave slices of this cake as a wedding favor at our wedding.
     
  2. Wonderful cake, especially if you like rum and my husband does. Keeps very well and can be frozen for a long time. Highly recommend this recipe any time of the year.
     
  3. This was a wonderful cake!! I am going to make it for Thanksgiving.
     
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