Rum-Raisin Cake
Published December 1, 2009
Tony Cenicola/The New York Times
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
1 stick (4 ounces) unsalted butter
1 cup raisins
⅔ cup plus 3 tablespoons dark rum
2 cups cake flour
½ teaspoon cinnamon
2 teaspoons baking powder
½ teaspoon salt
3 large eggs
¾ cup, packed, light brown sugar
1 ½ cups heavy cream, whipped
Nutritional analysis per serving (8 servings)
63 grams carbs; 126 milligrams cholesterol; 518 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 22 grams fat; 1 gram fiber; 282 milligrams sodium; 7 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ⅔ cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl.
- Step 2
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.
Private Notes
Comments
I made this is a bundt pan and it's a fine substitute for a tube pan. Used fruit (raisins, prune and a currant mix) that I had soaking in rum/wine for sometime now. It only took 30-35 min to bake. Served it with a vanilla coconut ice cream instead of whipped cream. Delicious and easy!
Ok… I love this column. And I open lots of recipes based on the image. It was no exception this time. And I was bitterly disappointed at the fake out. I looked at the picture and thought, “that is a weird-shaped cake… it looks like a stick of butter!” Lo and behold… it was. How disappointing.
mine didn’t look anything like the picture
So I added a cup of walnuts and it turned out great! I also made some other unintended modifications due to living 40 minutes from a store. The cake flour was replaced with 1 cup almond flour, 1/2 cup whole wheat, & 1/2 cup bread flour (I didn’t even have all purpose flour ;-/ It came out quite delicious for me, not too heavy, moist, lovely flavor & aroma. I would bake this again and hopefully follow the recipe next time :-)
Anyone try adding Walnuts?
I made this exactly as the recipe is written and like others mentioned it comes out very very dense/it doesn’t leaven well. I wonder if I should have whipped the eggs up more using them as another leavening agent.