Does anyone have a recipe for a rum and raisin cake or any suggestions? thanx for ur help!!Hey Guys! I need help, Im trying to find a recipe for a rum and raisin cake for my bfs Bday.?
*Rum Raisin Cake
2 large Ripe bananas, peeled
1½ cup Sugar
3 x Eggs
1 teaspoon Baking powder
1 teaspoon Salt
¾ cup Dark rum
1 cup Walnuts,coarsely chopped
¼ cup Milk
¾ cup Butter, softened
2½ cup All-purpose flour
1 teaspoon Baking soda
1 teaspoon Allspice
1 cup Raisins
Mash bananas to make 1 cup. Combine with milk. Cream sugar and butter until light and fluffy. Beat in eggs until blended. Combine flour, baking powder, soda, 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 10-inch well greased fluted tube pan. Bake in 350'F. oven for 50 minutes or until cake tests done. Invert on wire rack to cool. Dust with confectioner's sugar. MAKES 16 SERVINGS.
*Chocolate Rum and Raisin Cake(with Icing)
Makes one 20cm round cake
1/2 cup Raisins, chopped in half
2 tablespoons Dark Rum or Overproof rum
185 g Unsalted butter
3/4 cup Caster sugar
2 Eggs, lightly beaten
2 cups Self-raising flour
1/3 cup Cocoa powder
3/4 cup Milk
----Chocolate Rum Icing----
125 g Unsalted butter
2/3 cup Icing sugar
2-3 tablespoons Overproof rum Or Dark Rum
1/4 cup Grated dark chocolate
Soak raisins in rum overnight.
Preheat oven to moderate 180oC. Brush a deep, 20cm round cake tin with melted butter or oil, line the base and sides with paper, grease the paper.Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition.Transfer mixture to large mixing bowl. Using a metal spoon, fold in rum and raisins.Fold in sifted flour, cocoa and alternately with milk. Stir until just combined and the mixture is almost smooth.Pour the mixture into prepared tin, smooth surface.Bake for 1 hour or until skewer comes out clean when inserted in centre of cake.Leave cake in the tin 15 minutes before turning onto wire rack to cool.
----To make the Chocolate Rum Icing.----
Using electric beaters, beat butter and sifted icing sugar in small mixing bowl until light and creamy. Add rum and chocolate, beat until smooth and fluffy.Spread two thirds of the icing over top and sides of cake using a flat-bladed knife. Pipe edging round cake rim using remainder of icing. Decorate with purchased chocolates or chocolate decoration of your choice.
ENJOY :-)Hey Guys! I need help, Im trying to find a recipe for a rum and raisin cake for my bfs Bday.?
INGREDIENTS
1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
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
DIRECTIONS
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.
Rum and Raisin Cake
SUBMITTED BY: Maree Skennerton
';Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.';
SERVINGS %26amp; SCALING
Original recipe yield: 1 -9 or 10 inch tube pan
US METRIC
About scaling and conversions
INGREDIENTS
1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
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
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DIRECTIONS
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.
Ingredients
8 ounces self-rising flour
6 ounces raisins (chopped)
1 1/2 ounces margarine
1 1/2 ounces unsweetened applesauce
2 ounces sugar
1 tablespoon molasses
1 tablespoon cocoa powder
2 tablespoons dark rum
1 teaspoon cinnamon
200 ml soymilk
Directions
1 Soak the raisins in the rum for 1 hour.
2 Gently heat the margarine, suger and molasses until melted.
3 Remove from heat, and stir in the raisins and any remaining rum.
4 Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.
5 Mix well, then spoon into a greased 7 inch pan.
6 Level the top, and bake at 350 degrees for about 25 minutes; until risen and firm in the centre.
7 Remove from the pan and cool on a wire rack.
8 If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.
Rum and Raisin Cake
Cake:
* 3 large eggs
* 242g sour cream
* 1 1/2 tsp vanilla extract
* 250g cake flour, sifted
* 60g ground almond
* 200g granulated sugar
* 1 1/2 tsp baking powder
* 1 tsp baking soda
* 3/4 tsp salt
* 227g unsalted butter, softened
* 80g rum-soaked raisins
Rum syrup:
* 100g granulated sugar
* 140g dark rum
Method
1. Preheat oven to 350F. Grease and flour a 9-cup Bundt pan.
2. In a medium bowl, combine eggs, a quarter of the sour cream, and vanilla extract.
3. In the bowl of a stand mixer, combine flour, almond, sugar, baking powder, baking soda, and salt. Mix on low using the paddle attachment for 30 sec until thoroughly combined.
4. Add butter and remaining sour cream to the flour mixture. Mix on low until all the ingredients are moistened. Turn up to medium speed and mix for 1 1/2 min. Add the egg mixture in three batches, mixing on medium for 20 sec in between to ensure ingredients are incorporated.
5. Gently fold raisins into the batter. Fill the prepared cake pan with batter and bake for 55 to 65 min until a cake tester comes out clean.
6. While the cake is baking, stir together sugar and rum to make rum syrup until sugar is dissolved. I prefer not to heat this syrup to dissolve the sugar because I do not want to evaporate any of the alcohol.
7. Once the cake is out of the oven, poke holes all over and brush with half of the syrup. Let stand on wire rack for 10min before unmolding to serving plate. Brush the top of the cake with remaining syrup. Cool completely before storing in airtight container. Wait at least 12hr before eating to allow the flavour to mature.
RUM RAISIN BUNDT CAKE
1 (20 oz.) can crushed pineapple
1 1/2 C. granulated sugar
1/2 C. butter
3 eggs
1 tsp. vanilla extract
2 1/2 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
1/2 tsp. salt
1/2 C. dark rum
1 C. raisins
1 C. walnuts
Preheat oven to 350ºF.
Grease well a 10-inch Bundt pan.
Drain pineapple, pressing out 1 1/2 cups pineapple juice. Reserve 1/4 cup juice for cake and 3 tablespoons for glaze.
Cream sugar and butter.
Beat in eggs and vanilla.
Combine flour, baking powder, soda, allspice and salt. Beat in flour mixture alternating with pineapple liquid and rum.
Stir in pineapple, raisins and nuts.
Spoon into prepared pan.
Bake for 50 to 55 minutes. Cool cake and spoon on glaze.
Rum Glaze
3 T. dark rum
3 T. reserved pineapple liquid
2 T. softened butter
3 C. confectioners' sugar
Blend well and spoon over cooled cake.
Almost Tortuga Rum Cake
http://www.recipezaar.com/108524
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