Rum-Raisin Apple Bundt Cake

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

Ingredients:

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

Directions:

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

Lemon & Raspberry Bundt Cake

This cake was a few different things before it finally came to be a Lemon & Raspberry Bundt Cake. First I thought of making a raspberry crumb cake, then I thought of omitting the crumb part and making a raspberry cake with a cream cheese icing drizzle, this is where the lemon came in and I thought of a lemon raspberry cake, then it was a loaf cake and ultimately it became a Bundt cake. While initially I was thinking of sticking with the cream cheese icing drizzle I decided to pass on it so the cake wouldn’t end up being super-sweet. Did you get all that? Long story short… I ended up making a delicious lemon tinged cake that was filled with perfectly sweet raspberries.

IMG_7538

To make the batter I began by creaming together butter and sugar until it was light and fluffy. Following that I added six eggs, one at a time, beating the mixture well after each addition and finally I added in vanilla extract. I put that aside for a moment and in a medium sized bowl I whisked together flour, baking soda and salt. With my mixer set to a lower speed I then added in the flour mixture in three parts alternating with lemon Greek Yogurt.

IMG_7540

And finally I folded in the juice and zest of one lemon and fresh raspberries which I dredged in flour – dredging the berries in flour prevents them from falling to the bottom of the batter while baking.

IMG_7542

I then poured the batter into a Bundt pan which I sprayed with baking spray and baked it in a 325 F preheated oven.

IMG_7543

After about 50 minutes the cake was ready to come out of the oven.

IMG_7545

I let it rest in the pan for about 20 minutes and then inverted it onto a wire rack so it could cool completely.

IMG_7553

Once cooled, I couldn’t wait to slice into the cake and enjoy a slice, and I wasn’t disappointed, it was absolutely delish. Just the right amount of lemon flavor and the berries were definitely a nice complement to the citrus flavor. And just as important… It was perfectly moist!

IMG_7574

Lemon & Raspberry Bundt Cake

Ingredients:

2 sticks (1 cup) unsalted butter, at room temperature

2 cups sugar

3 cups flour

1 teaspoon baking soda

1 teaspoon kosher salt

6 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup lemon Greek yogurt*

zest and juice from one lemon

2 cups raspberries, dredged in 2 tablespoons of flour

*I used 2 5.3-ounce containers of Chobani Greek Lemon Yogurt. You can also substitute with plain Greek yogurt or sour cream.

Directions:

1. Preheat the oven to 325 F. Prep the Bundt pan by spraying it with baking spray or coating it with butter and then dusting it with flour.

2. Using a mixer beat the butter and sugar on medium speed until light and fluffy – about 5 minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add in the vanilla extract.

3. In a separate bowl whisk together the flour, baking soda and salt.

4. Reduce the speed of the mixer to low and add in the flour mixture in three parts alternating with the yogurt. Mix until just combined.

5. Fold in the raspberries, lemon zest and juice and then transfer the batter to the prepared pan and bake for approximately 50 – 60 minutes, until a cake tester comes out clean.

6. Place the cake on a wire rack and let it cool in the pan for 15-20 minutes before inverting and letting it cool completely.

Almond Pound Cake

I pretty much love anything made with almonds…Danishes, croissants, cookies, cakes, milk, etc. And of course almond themselves are wonderful to snack on. Their health benefits are pretty vast. To name a few… they are a great source of Vitamin E, they are packed with protein, they are gluten free and snacking on them can help curb other cravings. So, when I had half a pack of Odense Almond Paste left over from a previous recipe I knew I had to put it to good use and what better use than an Almond Pound Cake… something simple but yet so satisfying.

IMG_6789

To begin I beat 2 sticks of butter until they were creamy, then gradually added in 2 cups of sugar and continued beating the mixture until it was light and fluffy. I then added in an 8 oz. package of cream cheese, vanilla extract and the almond paste, which I crumbled.

IMG_6791

Following that I added in 6 eggs one at a time, beating well after each addition.

IMG_6792

And finally I added in 2 cups of flour that I whisked together with baking powder and salt. I beat the batter until it was well blended and then stirred the mixture a few times with a rubber spatula to ensure all of the ingredients were well combined.

IMG_6794

I then poured it into a prepared tube pan. To prepare the pan I sprayed it with a baking spray that contains flour.

IMG_6796

After baking the cake in a 325 F preheated oven for 55 minutes it came out perfect and smelled amazing.

IMG_6797

I let the cake cool in the pan for 10 minutes and then removed it and let it cool completely on a wire rack.

IMG_6800

I couldn’t wait to slice it into it and I wasn’t disappointed. This was the perfect comfort dessert for the cold weather this winter has brought. It had the dense familiarity of a pound cake while still being moist and a hint of almond flavoring thanks to the almond paste.

IMG_6813

Almond Pound Cake – Adapted from here

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

1 8oz. package cream cheese, at room temperature

4 oz. almond paste, crumbled

1 tsp, vanilla extract*

6 eggs, at room temperature

2 cups flour

1 tbsp. baking powder

1 tsp, salt

*For an extra dose of almond flavor use almond extract

Directions:

1. Preheat the oven to 325 F. Grease and flour (or spray with a baking spray that includes flour) a fluted tube or tube pan.

2. Combine flour, baking powder and salt in a medium bowl and set aside.

3. Beat butter in a large bowl with an electric mixer on medium speed until creamy. Gradually add sugar, beating well after each addition. Continue beating until the mixture becomes light and fluffy. Add the cream cheese, almond paste and vanilla extract and beat for another minute. Add the eggs, one at a time, beating well after each addition. Add the flour mixture to the butter mixture and beat until well blended.

4. Pour the batter into the prepared pan and bake for about an hour or until golden brown and a cake tester comes out clean. Cool 10 minutes in the pan and then remove and let it cool completely on a wire rack.