Rum & Raisin Cake
A rum cake is one of those omiyagi (roughly translated as souvenirs for friends and coworkers) that my coworkers favour after a work trip to the Caribbeans. Coincidentally, I am a huge fan of this treat but since I do have some good manners, I know better than to take a huge slice every time a rum cake is passed around in the office. In my mind, having a big rum cake all to myself definitely ranks right up there on my wish list. On second thought, I am quite competent in the sweet kitchen so why not make my own? It’s not like I can’t get my hands on the ingredients easily.
If you search for rum cake recipes on the internet, one very typical version that turns up in the search actually involves making use of packages of instant vanilla pudding mix. However, the basic premise is simply a rich butter cake soaked with rum syrup. The alcoholic syrup obviously serves as a preservative because these type of cakes are better after aging for a period of time. The flavour slowly matures and mellows out. The following recipe is my version of rum cake. It is moist, tender, and oh-so rum-my! Now I don’t have to wait for the next omiyagi at the office to get my rum cake fix.
Ingredients
Cake:
- 3 large eggs
- 242g sour cream
- 1 1/2 tsp vanilla extract
- 250g cake flour, sifted
- 60g ground almond
- 200g granulated sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 227g unsalted butter, softened
- 80g rum-soaked raisins
Rum syrup:
- 100g granulated sugar
- 140g dark rum
Method
- Preheat oven to 350F. Grease and flour a 9-cup Bundt pan.
- In a medium bowl, combine eggs, a quarter of the sour cream, and vanilla extract.
- In the bowl of a stand mixer, combine flour, almond, sugar, baking powder, baking soda, and salt. Mix on low using the paddle attachment for 30 sec until thoroughly combined.
- Add butter and remaining sour cream to the flour mixture. Mix on low until all the ingredients are moistened. Turn up to medium speed and mix for 1 1/2 min. Add the egg mixture in three batches, mixing on medium for 20 sec in between to ensure ingredients are incorporated.
- Gently fold raisins into the batter. Fill the prepared cake pan with batter and bake for 55 to 65 min until a cake tester comes out clean.
- While the cake is baking, stir together sugar and rum to make rum syrup until sugar is dissolved. I prefer not to heat this syrup to dissolve the sugar because I do not want to evaporate any of the alcohol.
- Once the cake is out of the oven, poke holes all over and brush with half of the syrup. Let stand on wire rack for 10min before unmolding to serving plate. Brush the top of the cake with remaining syrup. Cool completely before storing in airtight container. Wait at least 12hr before eating to allow the flavour to mature.
