Monday, December 27, 2010

Katie's Rum Raisin Pound Cake

For special birthdays and holidays, Katie likes to bake a rum raisin pound cake.  She bakes it in a special bundt pan that Russ gave me for Christmas a few years ago.  It's shaped like a chrysanthemum flower.  She made it for Christmas dinner this year, and it was great.  It slices beautifully, without any crumbs.  It has a solid, silky texture, and looks beautiful on a plate with a dollop of whipped cream along side.  Last night I asked Katie for her recipe, which she found on  Typically, she adds a light glaze, but was so busy preparing dinner that she never got around to the glaze.  It wasn't missed, at all.


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
(Katie adds a little rum!)

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.

Original recipe found at:
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