Holiday Rum Raisin Cake Recipes

RUM RAISIN CAKE

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.

RUM AND RAISIN CAKE

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.

RUM RAISIN POUND CAKE

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.