Best 2 Coconut Rum Raisin Bundt Cake With Rum Caramel Glaze Recipes
Indulge in the tropical paradise of flavors with our Coconut Rum Raisin Bundt Cake, a symphony of sweet coconut, aromatic rum, and plump raisins, all enveloped in a velvety Rum Caramel Glaze. This delectable cake is a delightful treat for any occasion, whether it's a cozy afternoon tea or a festive holiday gathering. With its moist and tender crumb, each bite transports you to a Caribbean beach, where the warm breeze carries the scent of coconut palms and the sound of waves crashing against the shore. The Rum Caramel Glaze adds an extra layer of decadence, with its rich, buttery flavor and a hint of rum that lingers on your palate. This recipe also includes a delightful variation of the cake made with chocolate, offering a more indulgent experience for chocolate lovers. Additionally, a gluten-free version of the cake is provided for those with dietary restrictions, ensuring that everyone can savor the tropical goodness of this culinary masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
- Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
- Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
- Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.
RUM RAISIN POUND CAKE WITH COCONUT GLAZE
There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Combine the raisins and rum in a small bowl and soak for several hours or overnight.
- Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
- Combine the flour, baking powder and salt in a medium bowl. Set aside.
- Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
- Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
- Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
- While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
- Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.
Tips:
- To ensure a moist and flavorful cake, use dark rum and high-quality coconut extract in the batter.
- Soak the raisins in rum for at least 30 minutes before adding them to the batter. This will plump them up and infuse them with rum flavor.
- Use a bundt pan with a non-stick coating to prevent the cake from sticking.
- Allow the cake to cool completely before glazing it. This will help the glaze set properly and prevent it from becoming runny.
- If you don't have a bundt pan, you can bake the cake in a 10-inch round cake pan. Just adjust the baking time accordingly.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Conclusion:
This coconut rum raisin bundt cake is the perfect dessert for any occasion. It's moist, flavorful, and has a boozy caramel glaze that takes it over the top. Plus, it's easy to make and can be prepared ahead of time.
Whether you're serving it to friends and family or enjoying it all by yourself, this cake is sure to be a hit. So next time you're looking for a special dessert, give this coconut rum raisin bundt cake a try. You won't be disappointed.
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