RUM-RAISIN CAKE
Provided by Florence Fabricant
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Use 1 tablespoon butter to grease an 8-inch tube pan. Place remaining butter in a small saucepan and cook on medium until melted and starting to turn nut-brown. Remove from heat, let sit a few minutes, then pour into a glass measuring cup, leaving any dark sediment in bottom of pan. Set butter aside. Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl.
- Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy. Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan. Pile whipped cream in center and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 13 grams, Sodium 282 milligrams, Sugar 32 grams, TransFat 0 grams
RUM AND RAISIN CAKE
Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.
Provided by Maree Skennerton
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
- Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
Nutrition Facts : Calories 288.8 calories, Carbohydrate 37.3 g, Cholesterol 39.4 mg, Fat 14.4 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 166.6 mg, Sugar 22.8 g
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
HOLIDAY RUM & RAISIN CAKE
Make and share this Holiday Rum & Raisin Cake recipe from Food.com.
Provided by Nanna D
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- 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.
RUM RAISIN CAKE
This Rum Raisin Cake is moist, delicious and easy to make. I usually make it to give as gifts. Everyone raves about it.
Provided by Lighthouse Rita
Categories Dessert
Time 1h5m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Mash bananas to make 1 cup.
- Combine with milk.
- Cream sugar and butter light and fluffy. Beat in eggs until blended.
- Combine flour, baking soda, baking powder, salt and allspice.
- Beat 1/3 flour mixture into egg mixture until blended.
- Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
- Beat in rum until well blended, stir in raisins.
- Pour into 2 well greased or parchment paper covered loaf cake pans.
- Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
- For a few days I brush rum on top to give it extra flavor.
Nutrition Facts : Calories 467.7, Fat 19.7, SaturatedFat 8.5, Cholesterol 84.1, Sodium 433.2, Carbohydrate 61.5, Fiber 2.4, Sugar 35.3, Protein 6.7
HOLIDAY RUM & RAISIN CAKE
Steps:
- 1. Combine raisins and rum, cover and stand until rum is absorbed. 2. Stir together flour, baking powder, salt. Blend butter, sugar, eggs and vanilla on low speed in a large bowl. 3. Beat on high speed for 5 minutes, scraping sides often. 4. Add dry ingredients to creamed mixture alternately with cream. 5. Stir in raisins and pour into baking pans. Preheat oven to 350 degrees and bake. 12 cup bunt pan 70-80 minutes, 2-6 cup bunt 40-45 minutes 6. This cake gets very brown on top. Cool 10 minutes then remove from pan. 7. Brush with rum and butter glaze. 8. Allow cake to absorb and repeat until glaze is used up. 9. Glaze: melt 1/2 cup butter, add 1/2 cup sugar, 1/4 cup water. 10. Boil 5 minutes, stirring constantly. Remove from heat and add 1/2 cup rum. Cool slightly.
APPLESAUCE RUM-RAISIN CAKE
This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time P1DT1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
- In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
- Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 46.7 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 327.4 mg, Sugar 27.2 g
RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT
Provided by Norma Shirley
Categories Cake Milk/Cream Rum Egg Fruit Dessert Vegetarian Kid-Friendly Raisin Summer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
- Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
- For sauce:
- Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
- Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.
RUM-RAISIN POUND CAKE
Categories Cake Rum Fruit Brunch Dessert Bake Raisin Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
- Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
- Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.
HOLIDAY RUM CAKE
Make and share this Holiday Rum Cake recipe from Food.com.
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cake:
- Position rack in center of oven and preheat to 325°F
- Prepare a 12-cup Bundt® pan with flour and oil spray.
- Using an electric mixer beat all ingredients in a large bowl for 2 minutes.
- Transfer batter to prepared pan.
- Bake 45 minutes or until toothpick inserted into center comes out clean.
- Cool in pan for 20 minutes.
- Invert cake onto platter and carefully remove from pan.
- Allow cake to cool completely.
- Rum Glaze:
- Stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves.
- Add butter. Simmer until mixture thickens and is syrupy, stirring every 5 minutes.
- Remove from heat and whisk in rum.
- Cool glaze completely.
- Drizzle glaze evenly over cooled cake and serve.
Nutrition Facts : Calories 511.8, Fat 23.5, SaturatedFat 7.3, Cholesterol 91.7, Sodium 484.2, Carbohydrate 59.1, Fiber 0.5, Sugar 43.9, Protein 4.1
More about "holiday rum raisin cake recipes"
RUM-RAISIN BUNDT CAKE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 2 hrs 30 minsServings 16Calories 307 per serving
- Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
- Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.
GRANDMA'S OLD-FASHIONED RUM CAKE - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 3 hrs 20 minsCategory DessertCalories 480 per serving
- In a large bowl, combine the cake mix, pudding mix, rum, water, vegetable oil and eggs. Beat on medium speed for 2 minutes.
RUM RAISIN BUNDT CAKE - CLASSIC RUM CAKE FOR THE …
From food52.com
Reviews 1Servings 8-10Cuisine AmericanCategory Dessert
BEST RUM CAKE RECIPE - HOW TO MAKE RUM CAKE - DELISH
From delish.com
BEST CHRISTMAS RUM CAKE - HOW TO MAKE RUM CAKE FOR …
From thepioneerwoman.com
RECIPES - RUM RAISIN POUND CAKE WITH BUTTERED RUM …
From hallmarkchannel.com
SPICED RUM RAISIN CARAMEL ICEBOX CAKE - PUREWOW
From purewow.com
RUM-RAISIN BUNDT CAKE - CHATELAINE
From chatelaine.com
RUM & RAISIN CAKE | NESTLé RECIPES
From nestlerecipescaribbean.com
HOLIDAY RUM RAISIN CAKE - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
10 BEST RUM RAISIN CAKE RECIPES | YUMMLY
From yummly.com
FROSTED RUM RAISIN TEA CAKE - THE BAKE SCHOOL
From bakeschool.com
RUM AND RAISIN CAKE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
You'll also love