Rum Raisin Bundt Cake Recipe

Rum Raisin Bundt Cake Recipe

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If you’re a fan of bundt cakes, you’ll love this rum raisin bundt cake recipe. It’s a delicious twist on a classic dessert that’s sure to impress your guests. This cake is moist, flavorful, and packed with raisins that have been soaked in rum, giving it a boozy kick that’s perfect for any special occasion. So, let’s get baking!

Ingredients

  • 1 cup raisins
  • 1 cup dark rum
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk

Instructions

  1. In a small bowl, combine the raisins and rum. Let them soak for at least 1 hour, or overnight.
  2. Preheat your oven to 350°F (175°C). Grease a bundt pan with butter and flour, or use a baking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Stir in the vanilla extract.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
  8. Stir in the rum-soaked raisins.
  9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack and cool completely.
  12. Serve and enjoy!
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Nutritional Information

Each slice of this rum raisin bundt cake contains approximately:

  • Calories: 410
  • Protein: 6g
  • Fat: 16g
  • Carbohydrates: 60g
  • Fiber: 1g
  • Sugar: 36g

Cooking Time

The total cooking time for this rum raisin bundt cake recipe is approximately 1 hour and 10 minutes. This includes 1 hour of soaking time for the raisins.

Equipment

  • Bundt pan
  • Small bowl
  • Medium bowl
  • Large bowl
  • Mixer
  • Whisk
  • Spatula

Serving Suggestions

This rum raisin bundt cake is delicious on its own, but you can also serve it with whipped cream or a drizzle of caramel sauce. It’s perfect for a special occasion, such as a birthday or holiday gathering.

Variations

If you don’t like raisins, you can substitute them with chopped nuts or dried cranberries. You can also add a teaspoon of cinnamon or nutmeg for extra flavor.

Substitutions

If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk.

Storage

You can store this rum raisin bundt cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.

Tips

  • Make sure your butter is at room temperature before you start baking.
  • Don’t overmix the batter, as this can result in a tough cake.
  • Let the cake cool in the pan for 10 minutes before you invert it onto a wire rack.
  • Soaking the raisins in rum is what gives this cake its unique flavor, so don’t skip this step.

Notes

This rum raisin bundt cake recipe yields about 12 servings.

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Frequently Asked Questions

Can I use a different type of alcohol instead of rum?

Yes, you can use any type of alcohol you like, such as brandy or whiskey.

Can I freeze this cake?

Yes, you can freeze this rum raisin bundt cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.

Can I make this cake ahead of time?

Yes, you can make this cake up to a day ahead of time. Store it in an airtight container at room temperature.

This rum raisin bundt cake recipe is a delicious and boozy twist on a classic dessert. The combination of rum-soaked raisins and moist cake is sure to impress your guests. It’s perfect for special occasions or just as a treat for yourself. So, give it a try and let us know what you think!

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