Rum And Raisin Cake Recipes

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APPLESAUCE RUM-RAISIN CAKE



Applesauce Rum-Raisin Cake image

This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time P1DT1h50m

Yield 12

Number Of Ingredients 16

½ cup golden raisins
½ cup raisins
⅓ cup dark rum
½ cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 tablespoon unsweetened cocoa powder
½ cup chopped walnuts
1 ½ cups applesauce

Steps:

  • Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  • In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
  • In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
  • Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 46.7 g, Cholesterol 51.3 mg, Fat 12.1 g, Fiber 2.9 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 327.4 mg, Sugar 27.2 g

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

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

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

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

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.

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.

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 RAISIN CAKE



Rum Raisin Cake image

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

2 large bananas
1 1/2 cups sugar
3 eggs
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark rum (I usually use light rum)
1 cup walnuts, coarsely chopped
1/4 cup milk
3/4 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon allspice
1 cup raisins

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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