Raspberry Rum Cake Recipes

GLAZED RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

RASPBERRY-RUM LEMONADE

Steps:

• Muddle the lemon zest, 2 cups raspberries and the sugar in a pitcher using a wooden spoon.
• Add the lemon juice, rum, remaining 1 cup raspberries and some lemon slices to the pitcher. Stir in the sparkling wine.
• Fill glasses with ice. Pour in the drink and garnish with more lemon slices.

RASPBERRY RUMBLE

Steps:

• Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350°. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat., Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water to reach desired consistency. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.

CHOCOLATE RUM RASPBERRY CAKE ROLL

Steps:

• Simple Raspberry Sauce: Purée thawed raspberries in food processor or blender until smooth.
• Strain to remove seeds.
• At this point (before liqueur is added), remove 1/4 cup of the purée and reserve for filling.
• Stir liqueur into remaining purée.
• Refrigerate until ready to serve.
• (Best if made 24 hours ahead.).
• Cake Roll: Preheat oven to 375°F.
• Prepare baking pan by greasing sides and placing parchment or wax paper in bottom of pan.
• Stir together dry ingredients except coffee and sugar.
• Set aside.
• Place eggs in a bowl of hot tap water for 3 minutes to bring to room temperature.
• Separate eggs.
• In small narrow bowl, blend together yolks, rum flavoring and coffee granules.
• Gradually add 1/4 cup sugar and beat on high speed until thick, about 5 minutes.
• Set aside.
• Clean beaters well in preparation for next step.
• In larger bowl, beat egg whites on medium speed until foamy.
• Gradually add remaining 1/2 cup sugar and beat on high speed until stiff peaks form.
• Briefly fold yolks into whites without being too thorough.
• Sift dry ingredients over egg mixture in three parts, and gently fold in until barely incorporated.
• Turn into prepared pan, and smooth to edges with as few strokes as possible.
• Bake for 12 to 15 minutes, until top springs back when gently pressed with finger.
• Do not overbake.
• As cake is baking, lay out a linen cloth larger than the baking pan, and sprinkle with sifted confectioners' sugar.
• As cake is removed from oven, immediately turn cake out onto prepared cloth.
• Gently remove parchment or wax paper from bottom.
• Grasping cake from the shortest side, (the 10" side), roll cake and towel together, so that towel remains inside the cake roll.
• Set aside to cool, seam side down.
• Filling: Combine cold water and 1 tablespoon liqueur.
• Sprinkle gelatin over and allow to soften for 2-3 minutes.
• Microwave on HIGH for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved.
• Combine reserved purée with gelatin mixture.
• Refrigerate until syrupy.
• (If it gels too quickly, simply warm again.).
• Whip cream with sugar and vanilla until stiff.
• Fold purée/gelatin mixture into sweetened whipped cream.
• Refrigerate until ready to use.
• Stir remaining 1 tablespoon liqueur into jam.
• Carefully unroll cake, remove towel and spread jam over unrolled cake.
• Top with mousse, sprinkle with fresh raspberries, if available.
• Roll up again, seam side down.
• Glaze: Warm glaze ingredients together in heavy saucepan over low heat, just until melted and smooth.
• Brush all crumbs from surface of cake roll.
• Pour approximately 1/4 of the glaze over the cake surface, using spatula to smooth a thin glaze, just barely sealing the surface.
• Refrigerate cake for 10 minutes.
• Reheat glaze so that it pours easily.
• (A small amount of half and half or light cream may be used if necessary to thin glaze.) Pour over entire cake roll (except ends) and allow to drip over and down sides, keeping use of spatula to a minimum.
• Refrigerate until ready to serve.
• To Serve: Remove from refrigerator 15- 20 minutes before serving.
• Place 2-3 tablespoons raspberry sauce on each dessert plate.
• Slice with a clean knife dipped in warm water and place a slice on each plate.
• Pass raspberry sauce around the table.

ROYAL RASPBERRY CAKE

Steps:

• In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

BACARDI DOUBLE-CHOCOLATE RUM CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding, eggs, 1/2 cup of the rum, water and oil in a large mixing bowl.
• Using an electric mixer, beat at low speed until moistened.
• Beat at medium speed for 2 minutes.
• Stir in 1 cup of chocolate pieces.
• Pour batter into a greased 12-cup Bundt pan.
• Bake 50 to 60 minutes or until cake tests done.
• Cool in pan for 15 minutes.
• Remove from pan and cool on a wire rack.
• Heat raspberry preserves and remaining 1/2 cup of rum.
• Strain through a sieve to remove seeds.
• Place cake on a serving platter.
• Prick surface of cake with a fork.
• Brush raspberry glaze evenly over cake, allowing cake to absorb glaze.
• Repeat until all the glaze has been absorbed.
• Combine remaining 1 cup of chocolate pieces and shortening.
• Microwave on high for 1 minute or until melted. Stir until smooth.
• Spoon chocolate icing over cake. Let stand 10 minutes.
• Combine vanilla baking bar and 1 tsp water.
• Microwave on high for 30 seconds or until melted.
• Drizzle on top of icing.

RASPBERRY NUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
• In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
• In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.