Holiday Rum & Raisin Cake

Total Time
40mins
Prep 0 mins
Cook 40 mins

delicious cake - a nice alternative to fruitcake.

Ingredients Nutrition

Directions

  1. Combine raisins and rum; cover and stand until rum is absorbed.
  2. Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
  3. Beat on high speed for 5 minutes, scraping down sides often.
  4. Add dry ingredients to creamed mixture alternatly with cream.
  5. 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.
  6. This cake gets very brown on top. Cool 10 minutes, then remove from pans.
  7. Brush with Rum & Butter Glaze.
  8. Allow cake to absorb and repeat until glaze is used up.
  9. GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
  10. Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.
Most Helpful

5 5

I made this recipe every year for Christmas- many times with a mixture of different dried fruit. I normally keep a container of assorted dried fruit and candied ginger soaking in rum so I don't have to wait for the fruit to macerate when I'm ready to make the cake. It's much yummier than fruit cake. We even gave slices of this cake as a wedding favor at our wedding.

5 5

Wonderful cake, especially if you like rum and my husband does. Keeps very well and can be frozen for a long time. Highly recommend this recipe any time of the year.