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
BIG MAN BAKES OLD SCHOOL CUPCAKES
Provided by Food Network
Time 26m
Yield about 96 mini cupcakes
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
- Sift the flour, baking powder, and salt.
- Cream the butter in large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the beaten eggs on low speed. Do not over mix. Add the flour mixture alternating with the milk, beginning and ending with the flour mixture, always on low speed. Finally, on low speed, stir in the vanilla and almond flavorings. Pour into the cupcake liners and bake until light brown on top, 11 minutes. Cool before frosting.
- Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Add 1 cup powdered sugar and mix on low speed. Stir in the melted chocolate until well blended. Alternate adding the remaining 3 cups powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.
RAISIN CUPCAKES
These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 325 degrees F.
- Line 16 standard-size muffin cups.
- In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
- In a small bowl combine the flour with baking powder and cinnamon.
- In another bowl beat together butter and sugar until light and fluffy.
- Add eggs and vanilla, beat well.
- Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
- Drain raisins and discard soaking liquid, then stir raisins into batter.
- Spoon batter into prepared muffin pan filling three-quarters full.
- Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
- Cool then transfer to a rack.
GIANT CUPCAKE
Make a giant cupcake from scratch with this simple recipe. This amazing giant cupcake will stand out at any birthday, wedding or even just as a little treat! You will need a giant cupcake cake pan.
Provided by maeveanne2426
Categories Desserts Cakes Cupcake Recipes
Time 1h10m
Yield 15
Number Of Ingredients 5
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). If using a metal giant cupcake pan, thoroughly grease all sides and dust with flour, tapping to remove any excess. If using a silicone cake pan, there is no need to grease.
- Combine sugar and butter in a bowl and beat with an electric mixer until light and fluffy. Add in flour alternately with beaten eggs, a little at a time, beating well after each addition. Stir in vanilla extract. Divide the mixture between the top and bottom giant cupcake pans.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 50 minutes to 1 hour. Cool in the pan, then turn out to cool completely on a wire rack. Once cool, frost and decorate as desired with your favorite frosting.
Nutrition Facts : Calories 364.4 calories, Carbohydrate 40.6 g, Cholesterol 123.2 mg, Fat 20.6 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 12.3 g, Sodium 321.6 mg, Sugar 23.6 g
RUM AND RAISIN CUPCAKES
Make and share this Rum and Raisin Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 50m
Yield 1 1/2 dozen cupcakes
Number Of Ingredients 9
Steps:
- Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
- Stir in raisins; spoon batter into cups; bake for about 20 minutes.
- While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
- Simmer 5 minutes, then remove from heat.
- Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
- Then remove the cupcakes and cool on a rack.
Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54
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