Rum Raisin Pound Cake

Submitted by ratherbeswimmin

"In 'Great Cakes' by Carole Walter"

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 10

ingredients

• 1 cup yellow raisins
• 2 1⁄3 cups sifted cake flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup unsalted butter (2 sticks)
• 1 1⁄2 teaspoons freshly grated navel orange rind
• 1⁄2 teaspoon freshly grated lemon rind
• 1 cup superfine sugar or 1 cup strained sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1⁄3 cup dark rum, preferably Jamaican

directions

1. Preheat oven to 350°; butter an 8- or 9-inch flat-bottomed tube pan; dust with all-purpose flour, invert over the kitchen sink, and tap to remove excess.
2. To soften the raisins--place in a steam basket in a medium saucepan and steam for 1 minute over boiling water (do not submerge the raisins or they will absorb too much water).
3. Spread them out over several layers of paper towels and dry thoroughly.
4. Using a triple sifter, sift together the flour, baking powder, salt, and cinnamon; set aside.
5. Cut the butter into 1-inch pieces and place it along with the rinds in the bowl of an electric stand mixer fitted with paddle attachment.
6. Soften on low speed.
7. Increase speed to med-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.
8. Add in sugar, 1 tablespoon at a time, taking 6-8 minutes to blend it in well; scrape the sides of the bowl occasionally.
9. Add in eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl again.
10. Blend in the vanilla.
11. Decrease mixer speed to low; add the dry ingredients in three additions alternately with the rum in two additions, mixing until incorporated after each addition; mix the batter for 15 seconds longer.
12. Remove bowl from mixer and fold in raisins with a rubber spatula.
13. Spoon batter into prepared pan; smooth the surface with the back of a tablespoon.
14. Center the pan on the rack and bake for 45-50 minutes, or until the cake is golden brown on top and begins to come away from the sides of the pan; or toothpick inserted into the center comes out dry.
15. Remove cake from oven; set on a cake rack for 10-15 minutes; invert cake onto a rack and remove the pan.
16. Turn cake top side up onto a second cake rack to cool at room temperature.
17. Cut a double thickness of cheesecloth to measure approximately 18 x 24 inches.
18. Saturate in 1/4 cup dark Jamaican rum; open the rum soaked cheesecloth and stretch flat on an 18-inch square of heavy-duty foil; arrange cake in the center of the cheesecloth.
19. Wrap the cloth over the cake by lifting the ends and bringing them to the center.
20. Then wrap tightly in foil; place the cake in a plastic bag and seal; let stand at room temperature overnight.
21. The following day, remove the foil and unwrap the cake; remoisten the cheesecloth with an additional 1/4 cup rum; rewrap the cake in the cheesecloth and foil and return to the plastic bag to age for 2-3 days or up to 10 days.
22. It is not necessary to remoisten the cheesecloth after the second day.
23. Wrap leftover cake in the cheesecloth; store in plastic wrap or foil at room temperature for up to 10 days.