Rum and Raisin Cake

This Rum and Raisin Cake is a classic cake that is perfect for any occasion. It is moist, flavorful, and has a beautiful rum glaze.

Ingredients

• 1 cup water
• 1/4 cup rum
• 2/3 cup chopped raisins
• 3/4 cup butter, softened
• 1 egg
• 1 1/4 cups white sugar
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/3 cup unsweetened cocoa powder
• 2/3 cup chopped pecans

Instructions

1. Boil water and add rum and raisins. Let the mixture sit for a few minutes to allow the raisins to plump up.

2. Melt butter in a separate bowl, then beat in an egg. Add this mixture to the rum and raisin mixture.

3. Sift together flour, baking soda, cocoa, and sugar; stir this into the rum and raisin mixture until well combined. Stir in chopped pecans (if desired). If batter is too thick, add a little more water until it reaches the desired consistency.

4. Pour batter into a greased 9- or 10-inch tube pan, and bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until cake is cooked through (test by inserting a toothpick or cake tester into the center of the cake—if it comes out clean, it’s done).

5 Let cake cool in pan for 10 minutes before inverting onto a serving dish or wire rack to cool completely

Nutrition Facts

• Serving size: 1 slice
• Calories: 350
• Fat: 17 g
• Saturated fat: 8 g
• Unsaturated fat: 9 g
• Trans fat: 0 g
• Carbohydrates: 45 g
• Sugar: 26 g
• Fiber: 2 g
• Protein: 4g

What kind of rum should you use for baking?

There are many types of rum available on the market, but not all of them are suitable for baking. If you want to bake with rum, then you should definitely use Bacardi Gold. This is because Bacardi Gold is a very sweet and smooth rum that won’t overpower the other flavors in your recipe. Moreover, it works well in many applications including beverages and desserts such as baked goods, puddings, ice cream, and cakes.

Does rum cake have raisins in it?

Rum cake is a delicious Caribbean dessert that features rum-soaked raisins baked into a vanilla cake. The cake is then soaked in even more rum, giving it a strong flavor and rich texture. While some rum cakes may not have any raisins in them, most recipes call for at least a few to give the cake its signature taste.

Which rum is best for cake in India?

There is no definitive answer when it comes to which rum is best for cake in India. It all depends on personal preference and what type of cake you’re making. If you’re looking for a light, refreshing flavor, then a white rum like Bacardi or Captain Morgan would be a good choice. If you want something with a bit more body and sweetness, then try a dark rum like Gosling’s Black Seal or Myers’s Dark Rum. Soak your fruit in the rum of your choice for at least an hour before adding it to the batter, and be sure to pour some into the batter as well for an extra kick of flavor.

Is rum cake and black cake the same?

No, rum cake and black cake are not the same. Black cake is a type of fruitcake that is popular in the Caribbean islands, while rum cake is a dessert that can be made with various types of cakes and icings. Rum cake usually contains rum as one of its ingredients, while black cake does not necessarily contain rum.

Which rum is best for cake?

There are many types of rum available on the market, but not all of them are well suited for use in cake. The following rums are some of the best options for creating a delicious and moist rum cake:

Bacardi Gold: This rum is perfect for those who want a light and airy cake with a subtle hint of rum flavor. It pairs well with both fruit and vanilla-based cakes.

Cruzan Single Barrel Rum: This dark rum imparts a deep, rich flavor to any cake recipe. It’s perfect for chocolate or coffee cakes, as it enhances their flavors without overwhelming them.

Bacardi Black: Another great option for chocolate or coffee cakes, Bacardi Black provides a robust rum flavor that will satisfy even the most discerning palate.

Captain Morgan Spiced Rum: As its name implies, this spiced rum adds an extra layer of flavor to any cake recipe. It works especially well in spice cakes or gingerbread recipes.

Myers’s Original Dark Rum: A classic dark Jamaican rum, Myers’s is ideal for adding depth of flavor to fruitcakes and other dense varieties of cake. Just be sure not to use too much, as its strong taste can easily overwhelm Other ingredients. p>Pusser’s Navy Rum: One of the strongest rums available, Pusser’s is best used sparingly in order to avoid overpowering your cake recipe. A little goes a long way with this one!Smith & Cross Rum: Another high-proof option, Smith & Cross works well in small quantities to add complexity to any number of different cake recipes., from fruity concoctions to rich chocolate desserts.