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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.

Deb Wise
Recipe by Cooking Light December 2013

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Credit: Justin Walker; Styling: Missie Neville Crawford

Recipe Summary test

hands-on:
35 mins
total:
2 hrs 30 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.

  • 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.

  • 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.

Nutrition Facts

307 calories; fat 11.3g; saturated fat 2.9g; mono fat 5.6g; poly fat 2.4g; protein 4g; carbohydrates 46.4g; fiber 0.8g; cholesterol 44mg; iron 2.2mg; sodium 183mg; calcium 58mg.
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