Rum-Raisin Bundt Cake

Photo: Justin Walker; Styling: Missie Neville Crawford  

Rum-Raisin Bundt Cake proves to be the perfect cake for gift-giving. The batter makes enough for a 10-cup Bundt cake and 6 mini Bundts.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 2 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 11.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 2.4g
  • Protein: 4g
  • Carbohydrate: 46.4g
  • Fiber: 0.8g
  • Cholesterol: 44mg
  • Iron: 2.2mg
  • Sodium: 183mg
  • Calcium: 58mg

Ingredients

  • 2/3 cup golden raisins
  • 3 tablespoons dark rum (such as Myers's)
  • 12 ounces cake flour (about 3 cups)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup canola oil
  • 1 1/3 cups granulated sugar, divided
  • 1 tablespoon grated orange rind
  • 1 tablespoon grated lemon rind
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup 2% reduced-fat milk
  • Baking spray with flour
  • 3 tablespoons light-colored corn syrup
  • 2 tablespoons water
  • 1 tablespoon powdered sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
  3. 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
  4. 4. Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.
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