It’s time for another Bundt cake! And for this month’s BundtaMonth the theme is Boozy December so my mind instantly turned to rum and raisin. It’s a classic combination, at least in the Caribbean. Ask any Trinidadian. Rum is an essential part of many of their recipes from black cake to rum punch to ice cream. Indeed, rum raisin is one of their most traditional ice cream flavors.
Also, my current liquor cabinet, which is an 8-inch space of cabinet in my kitchen, is extremely limited to what was purchased upon entry in Duty Free. Here in Dubai, you cannot buy alcohol until you have a liquor license. And you cannot get a liquor license until you have a resident’s permit. And you cannot get a resident’s permit until you can stay in the country for three weeks at a stretch because you have to surrender your passport to the relevant authorities. And my dear husband was only here a couple of days before he was off again to Paris.
So, without further ado, I give you this rum raisin Bundt cake with loads of rich butter, topped with a rum honey glaze. I made this for the lovely real estate agent who helped us get settled in our house. She went beyond the normal call of duty, even taking me to buy snacks at the grocery store on the day that I was waiting around in an empty house without transport or telephone for the airfreight and rental furniture. She deserved a cake filled with booze and gratitude!
So, without further ado, I give you this rum raisin Bundt cake with loads of rich butter, topped with a rum honey glaze. I made this for the lovely real estate agent who helped us get settled in our house. She went beyond the normal call of duty, even taking me to buy snacks at the grocery store on the day that I was waiting around in an empty house without transport or telephone for the airfreight and rental furniture. She deserved a cake filled with booze and gratitude!
When I sent this home with her whole, my only request was that she send me some photos when she cut it, so the last photo is hers. If you need a recommendation for a real estate agent here in Dubai, just let me know. She is wonderful!
Ingredients
For the cake:
100g golden raisins
1 cup or 240ml golden rum, divided into half
3 cups or 375g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups or 340g butter, softened
1 1/2 cups or 240g sugar
3 eggs
1 egg yolk
2 teaspoons vanilla
1/4 cup milk
1 cup or 240ml heavy cream
For the glaze:
1/2 cup or 115g butter
1/2 cup or 120ml honey
1/2 cup or 120ml rum
Method
Put the raisins in a small bowl and pour half of the rum for the cake over them. Allow to soak until all the rum is absorbed by the raisins. (This can be done a day ahead to save time on baking day.) Hide the bowl in the refrigerator or passersby will keep pinching raisins out of your rum bowl. Or was that just me? Anyway, better to put them out of sight.
When you are ready to proceed, preheat your oven to 350°F or 180°C. Thoroughly butter or spray your Bundt pan with non-stick spray and then coat it with a little flour.
In a medium size bowl, mix together your flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, use electric beaters or your stand mixer to cream together the sugar and butter until light and fluffy.
Add in the eggs and egg yolk and vanilla and beat again until blended. Don't forget to scrape down the bowl with a rubber spatula.
Add in the rum and beat again. Don’t be alarmed when the batter looks curdled. As we add in the flour mixture that curdled look will go away.
Add about a third of the flour mixture to the batter, along with a third of the cream.
Beat until just incorporated and then add another third of each.
Continue the process with the last third of flour mixture and cream.
Fold in the rum soaked raisins. There might be a little rummy raisin juice in the bowl. Hum that in too.
Spoon your batter into your prepared Bundt pan, then smooth out the top with your spatula.
Bake in the preheated over for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Mine actually took closer to 70 minutes.
Cool in pan for 10 minutes. Remove from pan and cool completely on a cake plate.
When the cake is completely cool, put the honey, rum and butter for the glaze into a saucepan. Turn on the fire on low and mix together as the butter melts. It may already start to bubble.
After a minute or so the fumes from the rum should have evaporated and you can turn the heat up a little. We don’t want a fire here, folks. Boil the mixture for three to four minutes, stirring constantly. If you have a candy thermometer, you are looking to reach a temperature 240-248°F or 115-120°C. If you don’t have a candy thermometer, not to worry.
Remove from heat and stir to cool slightly. Not too long or the glaze will begin to harden and you will have to eat it like candy and start over. While I realize that many of you won’t have a problem with this, I just wanted to warn you.
Use a spoon to ladle the glaze over your completely cooled cake. Do not poke it with your fingertips because you will leave print marks behind in the shiny, shiny glaze.
Give this cake to someone who deserves a special treat or share it with someone you love. Because it’s just that wonderful.
Enjoy!
BundtaMonth is the brainchild of Anuradha of Baker Street and Lora of Cake Duchess. And they would love for you to join us.
Have a look at all the lovely boozy Bundts we have baked this month!
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
Bailey's and Buttershots Bundt Cake by Karen from In The Kitchen With KP
Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry
Chocolate Bourbon Mini Bundt by Holly from A Baker's House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
Madeira Pound Bundt Cake by Renee from Magnolia Days
Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake Kim Beaulieu | Cravings Of A Lunatic
Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles
Sweet Potato Bourbon Bundt by Jennie from The Messy Baker BlogLong Island Iced TeaCake by Deb from KnitstamaticRum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People LoveTiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker StreetVanilla and Bourbon Cake by Kate from Diet HoodVanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
Ingredients
For the cake:
100g golden raisins
1 cup or 240ml golden rum, divided into half
3 cups or 375g flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups or 340g butter, softened
1 1/2 cups or 240g sugar
3 eggs
1 egg yolk
2 teaspoons vanilla
1/4 cup milk
1 cup or 240ml heavy cream
For the glaze:
1/2 cup or 115g butter
1/2 cup or 120ml honey
1/2 cup or 120ml rum
Method
Put the raisins in a small bowl and pour half of the rum for the cake over them. Allow to soak until all the rum is absorbed by the raisins. (This can be done a day ahead to save time on baking day.) Hide the bowl in the refrigerator or passersby will keep pinching raisins out of your rum bowl. Or was that just me? Anyway, better to put them out of sight.
When you are ready to proceed, preheat your oven to 350°F or 180°C. Thoroughly butter or spray your Bundt pan with non-stick spray and then coat it with a little flour.
In a medium size bowl, mix together your flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, use electric beaters or your stand mixer to cream together the sugar and butter until light and fluffy.
Add in the eggs and egg yolk and vanilla and beat again until blended. Don't forget to scrape down the bowl with a rubber spatula.
Add about a third of the flour mixture to the batter, along with a third of the cream.
Beat until just incorporated and then add another third of each.
Continue the process with the last third of flour mixture and cream.
Fold in the rum soaked raisins. There might be a little rummy raisin juice in the bowl. Hum that in too.
Spoon your batter into your prepared Bundt pan, then smooth out the top with your spatula.
Bake in the preheated over for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. Mine actually took closer to 70 minutes.
Cool in pan for 10 minutes. Remove from pan and cool completely on a cake plate.
When the cake is completely cool, put the honey, rum and butter for the glaze into a saucepan. Turn on the fire on low and mix together as the butter melts. It may already start to bubble.
After a minute or so the fumes from the rum should have evaporated and you can turn the heat up a little. We don’t want a fire here, folks. Boil the mixture for three to four minutes, stirring constantly. If you have a candy thermometer, you are looking to reach a temperature 240-248°F or 115-120°C. If you don’t have a candy thermometer, not to worry.
Give this cake to someone who deserves a special treat or share it with someone you love. Because it’s just that wonderful.
Enjoy!
BundtaMonth is the brainchild of Anuradha of Baker Street and Lora of Cake Duchess. And they would love for you to join us.
Have a look at all the lovely boozy Bundts we have baked this month!
Here's how you can be a part of Bundt-a-Month:
