RUM RAISIN CAKE RECIPES
RUM AND RAISIN CAKE RECIPE | ALLRECIPES
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 1 -9 or 10 inch tube pan
Number Of Ingredients 10
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, CarbohydrateContent 37.3 g, CholesterolContent 39.4 mg, FatContent 14.4 g, FiberContent 1.9 g, ProteinContent 3.2 g, SaturatedFatContent 6.9 g, SodiumContent 166.6 mg, SugarContent 22.8 g
RUM-RAISIN CAKE RECIPE - NYT COOKING
Provided by Florence Fabricant
Total Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 10
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//schema.org, Calories 519, UnsaturatedFatContent 7 grams, CarbohydrateContent 62 grams, FatContent 22 grams, FiberContent 1 gram, ProteinContent 6 grams, SaturatedFatContent 13 grams, SodiumContent 282 milligrams, SugarContent 32 grams, TransFatContent 0 grams
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