Buttered Rum And Raisin Cake

Course : Cakes
Serves: 1
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1/4 cup dark rum
1 1/2 cups golden raisins
1/2 cup granulated sugar
1 tablespoon water
1/4 cup water
3 tablespoons unsalted butter -- softened
2 tablespoons dark rum
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups plus 2 tbsp. unsalted butter
3/4 cup light brown sugar -- firmly packed
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup walnuts -- coarsely chopped

Preparation / Directions:

1. In a small pot, bring the rum to a boil. Add the raisins, remove from the heat and cover. Let stand for 1 hour.

2. In a small pot combine the granulated sugar and the 1 Tbsp. Bring to a boil and cook over high heat until the sugar caramelizes and is almost smoking. Remove from the heat and place a sieve over the top of the pot. Stand back from the pot and add the 1/4 cup water. The caramel will splutter. When it stops spluttering, remove the sieve and stir in the 3 Tbsp. unsalted butter until melted. Stir in the 2 Tbsp. rum. Set aside.

3. Preheat the oven to 350OF (175C) Butter and flour an 8-inch deep round cake pan. Whisk the flour, baking powder, nutmeg and salt together in a bowl. With an electric mixer, beat the butter until light and fluffy. Gradually add the brown sugar and beat for 1 minute. Beat in the eggs one at a time, then the vanilla. On low speed, blend in the flour mixture, then the rum-soaked raisins and the walnuts. Scrape the batter into the cake

4. Broil day-old slices of this cake and serve warm with coffee ice cream.

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