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
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.