Wednesday, June 16, 2010

Rum Raisin Pound Cake

To celebrate her father-in-law Richard's birthday, Katie baked a rum raisin pound cake from a recipe she found on It was originally published by Bon Appetit in 1995. This is a substantial, silky, buttery cake loaded with raisins and a hint of spiced rum flavor. Katie baked the pound cake in a fancy bundt pan, shaped like a chrysanthemum, and when it was out of the pan (a little challenging given all the nooks) she poured a simple glaze over top. She served this cake with one of Richard's favorite ice creams, Stewart's butter pecan, and a spritz of whipped cream. It was, simply, wonderful.
Henry was giddy with happiness watching us strain to blow up balloons for the little celebration, but wasn't too thrilled when they kept popping (I think we overdid it).  Still, there were balloons aplenty and Henry was very, very happy to have a bunch of them to play with.  When it came time to sing Happy Birthday, he especially enjoyed helping his Grandpa blow out his candles. 

by and Bon Appetit

  • 1 1/2 cups brown raisins
  • 2 1/4 cups sifted all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
  • 1 2/3 cups sugar
  • 5 large eggs
  • 7 tablespoons dark rum
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar
  • 2 teaspoons whipping cream
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Toss raisins with 2 tablespoons flour in small bowl. Combine remaining flour, baking powder and salt in medium bowl. Using electric mixer, beat butter in large bowl until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a time, beating after each addition until well blended. Beat in 6 tablespoons rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon batter into prepared pan.

Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.

Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.

Photos:  by me

Recipe source:

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