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Caribbean: Rum Raisin Cake


5 large eggs
1 2/3 cups of sugar
1/2 teaspoon of salt
7 tablespoons dark rum
1/2 cup of powdered sugar
1 1/2 cups of brown raisins
1 teaspoon of baking powder
2 teaspoons of whipping cream
2 teaspoons of vanilla extract
2 1/4 cups of sifted all purpose flour
1 1/4 cups of (2 1/2 sticks) unsalted
-butter, room temperature


Preheat oven to 350 F. Use butter and flour
for a 12 cup Bundt pan. Toss raisins along
with 2 tablespoons flour in small bowl.

Combine the remaining flour, baking powder
and salt in medium bowl.

In a large size bowl, beat the butter using
a electric mixer until its light. Add 1 2/3
cups of sugar and beat until fluffy.

Adding the eggs 2 at a time, beat after each
addition until its well blended.

Now beat in 6 tablespoons of rum and vanilla.
Mix in the flour mixture, fold in the raisin
mixture then spoon the batter right into the
prepared pan.

Bake the cake until the top is a golden brown
color and the tester inserted near the center
comes out clean for 1 hour.

For 10 minutes cool the pan on the rack. Turn
out the cake on a rack and cool off completely.

Stir the powdered sugar with 1 tablespoon of
rum in a bowl until its smooth, mix in cream
and spoon over the cake.

Finally, let the cake stand until the glaze
is set, for at least 30 minutes.

Yield: 12 Servings.

1 comment to Caribbean: Rum Raisin Cake

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