Rum Cake With Rum Raisin Ice Cream And Island Fruit Food

RUM AND RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
• Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
• Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
• Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
• For sauce:
• Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
• Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

BANANA RUM RAISIN CAKE

Steps:

• Put the raisins in a bowl and pour the rum over top. Cover and let sit for at least an hour or overnight, stirring occasionally.
• Preheat the oven to 350°F (175°C).
• Butter a 12 cup Bundt pan.
• Sift the flour, baking soda, salt and nutmeg together into a large bowl.
• Cream the butter and sugar together using an electric mixer.
• Beat in the beaten eggs.
• Add the bananas and beat in on low speed.
• Add the buttermilk and flour alternately in four additions, beginning and ending with the flour.
• Remove the mixing bowl from the electric mixer and thoroughly fold in the raisins and any remaining rum with a wooden spoon.
• Transfer the batter to the prepared Bundt pan.
• Bake for 50 to 60 minutes, or until a skewer inserted in the cake comes out clean.
• Cool in the pan for 15 minutes, and then remove the cake carefully from the pan. Cool completely on a wire rack.
• To make the glaze, add the rum gradually (a tablespoon or less at a time) to the icing sugar to make a thick glaze. You may not need all the rum. Beat in the honey until the glaze is thick and glossy. Drizzle over cooled cake.

RUM N RAISIN ICE CREAM CAKE

Steps:

• Combine fruits, rind and mixed spice with rum and let stand overnight.
• Line 19cm square cake tin with plastic wrap and freeze until required.
• Combine softened ice cream with fruit mixture, chocolate and nuts.
• Spoon into prepared pan, cover and freeze overnight.
• Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.

HOLIDAY RUM & RAISIN CAKE

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.