Rum And Raisin Recipes

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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 BREAD



Rum Raisin Bread image

This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Provided by Jill B. Mittelstadt

Categories     Bread     Yeast Bread Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

2 tablespoons rum
½ cup raisins
½ cup water
2 cups bread flour
1 tablespoon dry milk powder
2 teaspoons brown sugar
1 teaspoon salt
2 teaspoons butter
2 tablespoons heavy whipping cream
½ teaspoon rum flavored extract
1 egg
1 teaspoon olive oil
1 ½ teaspoons active dry yeast

Steps:

  • In a small bowl, pour rum over raisins. Let stand for 30 minutes and drain.
  • Place ingredients in pan in the order recommended by the manufacturer. Use the regular setting for a 1 pound loaf.
  • If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 27.3 g, Cholesterol 25 mg, Fat 3.4 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 252.3 mg, Sugar 5.7 g

RUM RAISIN BREAD PUDDING



Rum Raisin Bread Pudding image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups milk
3 tablespoons butter
1 teaspoons vanilla extract
1 teaspoons ground cinnamon
3/4 cup packed brown sugar
3 tablespoons rum
1/2 cup raisins
7 (1/2-inch) slices brioche bread, cubed or torn
4 eggs, beaten

Steps:

  • Preheat oven to 350 degrees F.
  • In a large saucepan, add milk, butter, vanilla, cinnamon, brown sugar, rum and raisins and heat until warm. Simmer and stir until sugar dissolves.
  • Into a large bowl add the cubed bread and pour in the hot milk mixture. Let sit for 30 minutes so the bread absorbs the milk.
  • Add the beaten eggs to the bread and milk mixture and stir. Pour bread pudding into a buttered 1 1/2-quart baking dish and bake for 50 minutes.

BOURBON (OR RUM) RAISINS



Bourbon (or Rum) Raisins image

VelvetineNut asked me to post this--it's hardly a recipe and the quantities listed are estimates. The result is wonderful--plump juicy raisins that add incredible flavor to cakes, cookies, fudge, bread pudding, etc. And, there's a bonus--the resulting syrup is delicious. They keep forever and you can just keep adding raisins and/or liquor as needed. Prep time does not include the time you let the raisins soak.

Provided by Chef Kate

Categories     Fruit

Time 5m

Yield 2 cups

Number Of Ingredients 2

2 cups raisins
1 1/4 cups Bourbon

Steps:

  • Find a mason jar or other glass container with a tight-fitting lid.
  • Place the raisins in the jar.
  • Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
  • Give them a shake and close up the jar.
  • Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
  • Voila!
  • For bourbon or dark rum, I suggest dark raisins.
  • For white rum, I suggest golden raisins.

Nutrition Facts : Calories 843.6, Fat 0.7, SaturatedFat 0.1, Sodium 17.3, Carbohydrate 114.8, Fiber 5.4, Sugar 85.8, Protein 4.5

RUM RAISIN CREME BRULEE



Rum Raisin Creme Brulee image

Inspired by a favorite ice cream flavor, I created this make-ahead recipe to free up some time in the kitchen. You can also serve this as a custard if you choose to not caramelize the top. -Eleanor Froehlich, Rochester, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/3 cup raisins
1/4 cup dark rum
2-1/2 cups heavy whipping cream
7 large egg yolks
1/2 cup plus 6 teaspoons superfine sugar, divided

Steps:

  • Preheat oven to 325°. In a small bowl, toss raisins with rum; microwave for 30 seconds. Let stand 10 minutes., Meanwhile, in a small saucepan, heat cream until bubbles form around sides of pan; remove from heat. In a bowl, whisk egg yolks and 1/2 cup sugar until blended but not foamy. Slowly stir in hot cream. Strain raisin mixture into cream mixture, stirring in rum to combine; reserve raisins., Place six 6-oz. broiler-safe ramekins or custard cups in a baking pan large enough to hold them without touching. Divide reserved raisins among ramekins; pour egg mixture over top. Place pan on oven rack; add very hot water to pan within 3/4 in. of top of ramekins., Bake 30-35 minutes or until center is just set and top appears dull. Immediately remove ramekins from water bath to a wire rack; cool 10 minutes. Refrigerate until cold, about 4 hours., To caramelize topping with a kitchen torch, sprinkle custards evenly with remaining sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Serve immediately or refrigerate up to 1 hour.

Nutrition Facts : Calories 531 calories, Fat 41g fat (25g saturated fat), Cholesterol 328mg cholesterol, Sodium 38mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 6g protein.

RUM RAISIN SAUCE



Rum Raisin Sauce image

Here's a tart fruity rum raisin sauce from Elizabeth Halls in Courtenay, British Columbia that can make an ordinary ham steak or slice something to celebrate!

Provided by Taste of Home

Time 15m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup raisins
5 tablespoons water, divided
1/2 cup orange juice
2 tablespoons unsweetened crushed pineapple, undrained
1 tablespoon cornstarch
1/2 teaspoon rum extract, optional
1 boneless fully cooked ham steak (1 pound)

Steps:

  • In a large saucepan, combine the raisins, 4 tablespoons water, orange juice and pineapple. Bring to a boil. Combine cornstarch and remaining water until smooth; gradually stir into raisin mixture. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in extract if desired. , Cut the ham steak into four pieces. In a large skillet coated with cooking spray, cook ham over medium heat for 1-2 minutes on each side or until browned. Serve with raisin sauce.

Nutrition Facts : Calories 237 calories, Fat 10g fat (3g saturated fat), Cholesterol 60mg cholesterol, Sodium 1451mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

RUM-RAISIN PIE



Rum-Raisin Pie image

This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

1/2 recipe Martha's Pate Brisee
All-purpose flour, for dusting
3 2/3 cups heavy cream, divided
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1 cup golden raisins
1/4 cup confectioners' sugar, for serving

Steps:

  • Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
  • Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
  • Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
  • Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
  • Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

RUM AND RAISIN ICE CREAM



Rum and Raisin Ice Cream image

Make and share this Rum and Raisin Ice Cream recipe from Food.com.

Provided by evelynathens

Categories     Frozen Desserts

Time 5m

Yield 6 1/2 cups

Number Of Ingredients 6

3/4 cup raisins, chopped
1/4 cup dark rum
1 teaspoon vanilla extract
2 cups cream
2 cups milk
3/4 cup sugar

Steps:

  • Combine raisins, rum and vanilla extract in small bowl; cover and stand overnight.
  • Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer's instructions.

Nutrition Facts : Calories 423.7, Fat 25.6, SaturatedFat 15.9, Cholesterol 92.1, Sodium 64, Carbohydrate 42.1, Fiber 0.6, Sugar 33.1, Protein 4.6

RUM & RAISIN PUDDINGS



Rum & raisin puddings image

These individual desserts are deliciously naughty, so make plenty or you might have a fight on your hands when it comes to seconds

Provided by Good Food team

Categories     Dessert, Dinner

Time 1h25m

Yield Makes 9

Number Of Ingredients 15

200g dates
225ml hot milk
200g raisins
100ml rum
150ml sunflower oil , plus extra for greasing
3 eggs , beaten with a fork
1 tsp bicarbonate of soda
250g self-raising flour
175g soft light muscovado sugar
crème fraîche , to serve
140g salted butter
140g soft light muscovado sugar
300ml double cream
50ml rum
50g raisins

Steps:

  • Heat oven to 180C/160C fan/gas 4. Mix the dates with the hot milk and set aside for 20 mins. Mix the raisins with the rum and do the same. Grease 9 dariole or small pudding moulds and sit them in a deep roasting tin or baking dish. Put the kettle on.
  • Whizz the dates and milk together in a food processor until you have a smooth purée, then scrape into a large bowl and mix with the oil and eggs, before stirring in the bicarbonate of soda, flour and sugar. Finally fold in the rum-soaked raisins and any rum left in the bowl. Divide between the darioles, then carefully pour boiling water into the tin or dish so it comes two-thirds to halfway up the sides of the darioles. Bake for 20-25 mins on a low shelf in the oven.
  • Check the puds are done with a skewer, then lift out and cool a little. For the sauce melt the butter, sugar and cream together, then turn up the heat until it bubbles and comes together into a smooth, shiny sauce. Stir in the rum and raisins and cool. Turn out the puddings from the moulds, scraping around the sides of each with a blunt cutlery knife first. Line up in a shallow baking dish and cover with cling film. Keep the puds and sauce somewhere cool for up to 24 hrs.
  • To serve spoon a little sauce and raisins over each pud, then pour the rest around (if the sauce has separated a little just gently reheat and stir back together). Cover the whole dish with a tent of foil. When the Christmas dinner is ready turn the oven down to 120C/100C fan/gas ¼ and reheat puddings for about 30-40 mins until hot. Serve with crème fraîche.

Nutrition Facts : Calories 870 calories, Fat 51 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 72 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium

RUM-RAISIN CHOCOLATE BROWNIES



Rum-Raisin Chocolate Brownies image

Provided by Beth Peterson

Categories     Rum     Chocolate     Egg     Fruit     Dessert     Bake     Raisin     Winter     Bon Appétit     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 8

1 cup raisins (about 5 1/2 ounces)
1/4 cup dark rum
3/4 cup (1 1/2 sticks) unsalted butter
4 ounces unsweetened chocolate
2 cups sugar
4 large eggs
3/4 cup all purpose flour
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

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.

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From framedcooks.com


RUM & RAISIN FUDGE! - JANE'S PATISSERIE
2022-04-18 Rum and Raisin . One of the recipes that have been requested over and over is Rum & Raisin fudge. Now I know rum and raisin is a classic flavour combination, but it did surprise me somewhat that so many of you wanted it – as so many of you hate raisins?! To me, rum and raisin is an iconic ice cream flavour that has been around for so long, so turning it …
From janespatisserie.com


10 BEST NO BAKE RUM AND RAISIN CHEESECAKE RECIPES | YUMMLY
2022-06-10 ground cinnamon, rum, raisins, flour, eggs, jam, butter, brown sugar and 3 more Apple Strudel Madeleine Cocina vegetable oil, walnuts, ground cinnamon, butter, salt, granny smith apples and 7 more
From yummly.com


RUM RAISIN ICE CREAM - THE LITTLE EPICUREAN
2020-07-16 In a medium saucepan, with a silicone spatula, stir together the egg yolks, milk, and 174 grams (¾ cup) of the cream until well blended. Stir in the sugar, glucose (reduced corn syrup), and salt until the sugar has dissolved. Heat the mixture of medium-low, stirring, until slightly thicker than heavy cream.
From thelittleepicurean.com


RUM-RAISIN BREAD | KING ARTHUR BAKING
Instructions. To make the bread: Combine the rum and raisins in a small, nonreactive bowl and set aside to soak for about 30 minutes. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle ...
From kingarthurbaking.com


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