Holiday Rum Raisin Cake Recipes

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RUM-RAISIN CAKE



Rum-Raisin Cake image

Provided by Florence Fabricant

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

1 stick (4 ounces) unsalted butter
1 cup raisins
2/3 cup plus 3 tablespoons dark rum
2 cups cake flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup, packed, light brown sugar
1 1/2 cups heavy cream, whipped

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



Rum and Raisin Cake image

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

1 cup water
¼ cup rum
⅔ cup chopped raisins
¾ cup butter
1 egg
1 ¼ cups white sugar
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
⅔ cup chopped pecans

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

HOLIDAY RUM & RAISIN CAKE



Holiday Rum & Raisin Cake image

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

2 cups golden raisins, chopped
1/4 cup light rum
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream

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.

HOLIDAY RUM CAKE



Holiday Rum Cake image

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

1 (18 1/4 ounce) package yellow cake mix
1 cup light coconut rum
1/2 cup vegetable oil
1 (3 1/2 ounce) package jello instant vanilla pudding
4 eggs
1 cup packed brown sugar
1/4 cup water
1/2 cup butter
1/4 cup light coconut rum

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

RUM-RAISIN POUND CAKE



Rum-Raisin Pound Cake image

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

1 1/2 cups brown raisins
2 1/4 cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 2/3 cups sugar
5 large eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 cup powdered sugar
2 teaspoons whipping cream

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.

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT



Rum Cake with Rum Raisin Ice Cream and Island Fruit image

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

Cake
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
Sauce
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

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.

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