Best 7 Holiday Rum Raisin Cake Recipes

RUM-RAISIN CAKE

Steps:

• Preheat oven to 350 degrees. Use 1 tablespoon butter to grease an 8-inch tube pan. Place remaining butter in a small saucepan and cook on medium until melted and starting to turn nut-brown. Remove from heat, let sit a few minutes, then pour into a glass measuring cup, leaving any dark sediment in bottom of pan. Set butter aside. Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl.
• Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy. Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan. Pile whipped cream in center and serve.

RUM AND RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

EASY RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
• In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
• In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.

HOLIDAY RUM & RAISIN CAKE

Steps:

• Combine raisins and rum; cover and stand until rum is absorbed.
• Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
• Beat on high speed for 5 minutes, scraping down sides often.
• Add dry ingredients to creamed mixture alternatly with cream.
• Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes.
• This cake gets very brown on top. Cool 10 minutes, then remove from pans.
• Brush with Rum & Butter Glaze.
• Allow cake to absorb and repeat until glaze is used up.
• GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
• Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.

RUM RAISIN CAKE

Steps:

• Mash bananas to make 1 cup.
• Combine with milk.
• Cream sugar and butter light and fluffy. Beat in eggs until blended.
• Combine flour, baking soda, baking powder, salt and allspice.
• Beat 1/3 flour mixture into egg mixture until blended.
• Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
• Beat in rum until well blended, stir in raisins.
• Pour into 2 well greased or parchment paper covered loaf cake pans.
• Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
• For a few days I brush rum on top to give it extra flavor.

HOLIDAY RUM & RAISIN CAKE

Steps:

• 1. Combine raisins and rum, cover and stand until rum is absorbed. 2. Stir together flour, baking powder, salt. Blend butter, sugar, eggs and vanilla on low speed in a large bowl. 3. Beat on high speed for 5 minutes, scraping sides often. 4. Add dry ingredients to creamed mixture alternately with cream. 5. Stir in raisins and pour into baking pans. Preheat oven to 350 degrees and bake. 12 cup bunt pan 70-80 minutes, 2-6 cup bunt 40-45 minutes 6. This cake gets very brown on top. Cool 10 minutes then remove from pan. 7. Brush with rum and butter glaze. 8. Allow cake to absorb and repeat until glaze is used up. 9. Glaze: melt 1/2 cup butter, add 1/2 cup sugar, 1/4 cup water. 10. Boil 5 minutes, stirring constantly. Remove from heat and add 1/2 cup rum. Cool slightly.

RUM-RAISIN POUND CAKE

Steps:

• Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.
• Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
• Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.