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
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 RAISIN POUND CAKE WITH COCONUT GLAZE
There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine the raisins and rum in a small bowl and soak for several hours or overnight.
- Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
- Combine the flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
- Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
- Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
- Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.
RUM RAISIN POUND CAKE
Make and share this Rum Raisin Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
- To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
- Spread them out over several layers of paper towels and dry thoroughly.
- Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
- Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
- Soften on low speed.
- Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
- Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
- Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
- Blend in the vanilla.
- Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
- Remove bowl from mixer and fold in raisins with a rubber spatula.
- Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
- Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
- Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
- Turn cake top side up onto a second cake rack to cool at room temperature.
- Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
- Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
- Wrap the cloth over the cake by lifting the ends and bringing them to the center.
- Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
- The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
- It is not necessary to remoisten the cheesecloth after the second day.
- Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.
Nutrition Facts : Calories 448, Fat 20.8, SaturatedFat 12.3, Cholesterol 133.4, Sodium 118.3, Carbohydrate 57, Fiber 1.2, Sugar 28.9, Protein 5.8
RUM POUND CAKE
Make and share this Rum Pound Cake recipe from Food.com.
Provided by carolinafan
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugar until light and fluffy.
- Add sour cream all at one time.
- Then add eggs, one at a time, and beat well after each.
- Sift flour and soda together and gradually add to batter.
- When all ingredients are well blended, add flavoring.
- Pour into a well-greased and floured tube pan.
- Bake at 325 for 1 to 1 1/4 hours.
- If desired add icing to cooled cake.
- Icing directions; Beat softened butter with other ingredients.
- Pour on cold cake.
- Cake is very moist and keeps well.
Nutrition Facts : Calories 742.2, Fat 29.9, SaturatedFat 17.9, Cholesterol 175.2, Sodium 240.5, Carbohydrate 112.6, Fiber 0.8, Sugar 87.3, Protein 7.5
RAISIN POUND CAKE
Yellow cake mix, applesauce and raisins make this moist pleasantly spiced loaf a no-fuss favorite of LuEllen Spaulding. "I turn to this recipe when unexpected guests drop by because I usually have the ingredients in the cupboard," writes the Caro, Michigan baker. For a special occasion, top slices with fresh fruit.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 9
Steps:
- In a large bowl, combine cake mix, applesauce, water, oil, eggs, cinnamon, nutmeg and allspice. Beat on medium speed for 2 minutes. Stir in raisins. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5-10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 100 calories, Fat 4g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 108mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
GLAZED SPICED RUM POUND CAKES
My recipe makes two loaf-sized treats, perfect for sharing. The spiced rum flavor really comes through in both the cake and the glaze. -Christine Russell, Littleton, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.
Nutrition Facts : Calories 209 calories, Fat 9g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 161mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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
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