Coconut Rum Raisin Bundt Cake With Rum Caramel Glaze Food

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COCONUT RUM-RAISIN BUNDT CAKE WITH RUM-CARAMEL GLAZE



Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze image

Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Number Of Ingredients 12

10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for dusting
1 cup raisins
3/4 cup dark rum
1 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups plus 2 tablespoons packed light-brown sugar
6 large eggs
2 teaspoons pure vanilla extract
3/4 cup plus 2 tablespoons heavy cream
1 cup sweetened flaked coconut
1 cup granulated sugar

Steps:

  • Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
  • Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
  • Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
  • Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until sugar is dissolved and syrup is clear. Cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

RUM RAISIN POUND CAKE WITH COCONUT GLAZE



Rum Raisin Pound Cake with Coconut Glaze image

There's nothing like rum raisin pound cake. It's a great snack or dessert, and I love to have it as a treat while I'm watching TV.

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups golden raisins
1/2 cup dark rum
3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan
2 1/4 cups sifted all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 2/3 cups granulated sugar
6 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup confectioners' sugar
2 tablespoons unsweetened coconut milk
1/2 cup unsweetened shredded coconut (see Cook's Note)

Steps:

  • Combine the raisins and rum in a small bowl and soak for several hours or overnight.
  • Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
  • Combine the flour, baking powder and salt in a medium bowl. Set aside.
  • Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
  • Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
  • Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
  • While the cake is baking, make the glaze: Whisk the confectioners' sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
  • Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

COCONUT RUM POUND CAKE



Coconut Rum Pound Cake image

Make and share this Coconut Rum Pound Cake recipe from Food.com.

Provided by Jordyne Elysibeth

Categories     Dessert

Time 3h

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter
1/2 cup shortening
3 cups cake flour, unsifted
1 tablespoon coconut rum
4 large eggs
2 cups sugar
1 cup buttermilk
2 teaspoons vanilla extract
1 cup sugar
1/2 cup water
2 teaspoons coconut rum
1 teaspoon vanilla extract
shredded coconut, if desired

Steps:

  • Preheat oven to 325 degrees. Spray bundt cake pan with baking spray/flour.
  • In a large bowl, beat butter, shortening, and sugar at medium speed with electric mixer, until light and fluffy. Add eggs, one at a time, beating well after each addition.
  • With a wooden spoon, add flour in 4 parts, alternating with buttermilk, beginning and ending with flour. Stir to combine.
  • Add rum and vanilla, stirring to combine. Place batter in pan.
  • Bake one hour and 20 minutes. After 40 minutes cover with foil. Let cool in pan 15 minutes.
  • While cake is cooling, combine sugar and water for glaze in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rum and vanilla, let cool slightly.
  • Remove cake from pan. Brush glaze on cake, letting it soak onto cake after each application, until all glaze is used. Let cool completely.
  • Enjoy now or wrap as airtight as you can. Let cake mellow for 6 weeks or so in a very cool, dry place. If you make the cake in November, it should be just great by Christmas.

Nutrition Facts : Calories 500.9, Fat 18.3, SaturatedFat 7.7, Cholesterol 91.7, Sodium 46.8, Carbohydrate 78, Fiber 0.6, Sugar 51.3, Protein 5.7

HOLIDAY RUM & RAISIN CAKE



Holiday Rum & Raisin Cake image

Make and share this Holiday Rum & Raisin Cake recipe from Food.com.

Provided by Nanna D

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

2 cups golden raisins, chopped
1/4 cup light rum
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon vanilla
1 cup cream

Steps:

  • Combine raisins and rum; cover and stand until rum is absorbed.
  • Stir together: flour, baking powder, salt. Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
  • Beat on high speed for 5 minutes, scraping down sides often.
  • Add dry ingredients to creamed mixture alternatly with cream.
  • Stir in raisins and turn into baking pans. Preheat oven to 350 degrees and bake: 12 cup bundt pan - 70 to 80 minutes; or 2-6 cup bundt pan - 40 to 45 minutes.
  • This cake gets very brown on top. Cool 10 minutes, then remove from pans.
  • Brush with Rum & Butter Glaze.
  • Allow cake to absorb and repeat until glaze is used up.
  • GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
  • Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.

CARAMEL-RUM GLAZE



Caramel-Rum Glaze image

Perfect on the Recipe #397311 or Recipe #397317...If no evaporated milk is on hand, use half-and-half cream.

Provided by Lizzymommy

Categories     Dessert

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 5

1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 tablespoon rum

Steps:

  • Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
  • Remove from heat; gradually whisk in powdered sugar and rum until smooth.
  • Whisk gently 3 to 5 minutes or until mixture begins to cool, thickens slightly, and lighten in color a bit. Use immediately before it hardens.

Nutrition Facts : Calories 1484.2, Fat 64.6, SaturatedFat 40.8, Cholesterol 174.9, Sodium 538.5, Carbohydrate 226.7, Sugar 219.5, Protein 3.5

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