Rum N Raisin Ice Cream Cake Recipes

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

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.

RUM N RAISIN ICE CREAM CAKE

Steps:

• Combine fruits, rind and mixed spice with rum and let stand overnight.
• Line 19cm square cake tin with plastic wrap and freeze until required.
• Combine softened ice cream with fruit mixture, chocolate and nuts.
• Spoon into prepared pan, cover and freeze overnight.
• Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.

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 AND RAISIN ICE CREAM

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.

RUM RAISIN ICE CREAM

Steps:

• Heat the raisins, rum, and orange zest in a small saucepan. Let simmer for 2 minutes, then remove from the heat. Cover and let stand for a few hours. (The raisins can be macerated 1 day in advance.)
• Warm the milk, sugar, 1/2 cup (125 ml) of the heavy cream, and salt in a medium saucepan. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warmed milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and into the cream. Stir until cool over an ice bath, then chill the mixture thoroughly in the refrigerator.
• When ready to freeze the ice cream, drain the raisins over a bowl and reserve the rum. Discard the orange zest. Measure the drained rum and add more, if necessary, so that you have a total of 3 tablespoons (45 ml). Stir the rum into the custard.
• Freeze the mixture in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the rum-soaked raisins.
• Perfect Pairing
• Make Rum Raisin Vacherins, filling Meringue Nests (page 234) with Rum Raisin Ice Cream topped with Whipped Cream (page 170) and thin strips of Candied Citrus Peel (page 178) made with orange zest.

EASY RUM RAISIN ICE CREAM

Steps:

• Place the raisins in a small bowl, pour on the rum, cover with plastic wrap, and allow the raisins to steep overnight.
• The next day, remove ice cream from freezer and allow to stand at room temperature until the ice cream is softened but not melting, about 15 minutes. Scoop the ice cream into a large bowl, and stir in the rum-soaked raisins, any extra rum in the bowl, and nutmeg until the ice cream is well mixed. The rum will soften the ice cream and make mixing easier.
• Pack the flavored ice cream back into the carton and refreeze until needed, at least 1/2 hour.

RUM-RAISIN CAKE

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.