For today’s holiday cake I bring you a Rum Cake. Rum cakes are a traditional holiday treat in the Caribbean. And yes, they have a decent amount of rum in them which normally burns off as you bake them so you don’t have to worry about a strong alcohol taste or getting a little tipsy from your dessert. Although, you can add more rum to the cake once it’s done and the cake will gladly soak it in. It’s completely up to you. One of my favorite types of rum cake is a Black Cake, it contains rum soaked fruit which help to give this cake it’s dark chocolate cake appearance. If you’re thinking it’s similar to the traditional fruit cake most people want to avoid during the holidays you are way off. It’s nothing like that. The cake I am sharing with you today has some rum soaked raisins in it, a grated apple and a nice cardamom glaze to top it off… it’s not your traditional rum cake, but delicious nonetheless.
While there was rum baked into the cake, once it was out of the oven I pierced the cake with a fork and drizzled it with a glaze consisting of more rum, confectioners’ sugar and cardamom and let it sit for twenty minutes. Per the directions after the twenty minutes I was supposed to invert the cake on a platter so it could cool completely. Unfortunately when I attempted to invert the cake it didn’t sit flat and almost broke in half because my cake didn’t end up with a flat bottom as you can see from the picture below. This was partly due to the fact that my cake baked a lot quicker than the time on the directions and I left it in the oven too long. The directions said 65 – 75 minutes and I set my oven for 60 minutes and it was probably done in about 45 – 50 minutes.
After letting the cake cool completely, I made a glaze using the remaining cardamom glaze and added whole milk and more powdered sugar and whisked it until it was smooth and then drizzled it over the cake and let it set.
And then finally enjoyed a slice and it was delicious. I normally skip adding glazes to my cakes but I am so happy I didn’t skip this one. The taste of cardamom really adds a nice layer of flavor to this cake. And in case you do need more rum, this cake is dense enough that you could pour more rum over it and it won’t fall apart.
Rum-Raisin Apple Bundt Cake
1 cup raisins
3/4 cup plus 6 tablespoons spiced rum, divided
2 teaspoons baking powder
1/2 teaspoon salt
4 cups flour, divided
1 medium Golden Delicious Apple, peeled and grated (1cup)
2 1/2 sticks unsalted butter, at room temperature
1 cup dark brown sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
2 cups confectioners’ sugar, divided
1 tablespoon whole milk
Preheat the oven to 350 F. Spray a Bundt pan with baking spray (or grease and flour). Combine the raisins and 3/4 cup of the rum in a small bowl and microwave for a minute. Drain the raisins and reserve the rum.
Whisk the baking powder, salt and 3 1/2 cups of the flour in a medium bowl. In another bowl, toss together the drained raisins, grated apple and remaining 1/2 cup of flour.
Beat the butter and sugars in a large bowl with an electric mixer on medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Beat in the vanilla extract.
Add the flour mixture in 3 parts, alternating with the reserved rum, beginning and ending with the flour mixture. Mix until just combined. Fold in the raisin mixture.
Spoon the batter in the prepared Bundt pan and bake until a cake tester inserted comes out clean, about 60 to 75 minutes.
Meanwhile, whisk together the cardamom, 1 cup of confectioners’ sugar and the remaining 6 tablespoons on rum in a small bowl.
After removing the cake from the oven pierce the bottom all over with a form and drizzle 1/2 cup of the cardamom glaze over the cake. Let the cake stand for 20 minutes and then invert onto a plate and let cool completely.
Whisk milk, remaining confectioners’ sugar and cardamom glaze and then drizzle over the cooled cake.
Recipe from Real Simple