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

Cookie Palooza: Buttered Rum Meltaways

For today’s Cookie Palooza recipe I bring you a cookie for those of you who don’t like to drink your alcohol but eat it instead… A Buttered Rum Meltaway.

I began by beating butter and sugar until it was pale and fluffy. I then added in vanilla extract and rum.

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In another bowl I whisked together flour, cornstarch and spices in a medium bowl. Which I then gradually added to the butter mixture.

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Once the dough came together I shaped it into logs on parchment paper..

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That I then wrapped in the parchment paper and placed in the freezer.

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A few days later (you can freeze the dough up to a month) I removed it from the freezer and let it warm a little to make slicing it into 1/4 slices a bit easier.

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After baking the cookies for about 15 minutes in a 350 F preheated oven…

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I coated them in confectioners’ sugar by tossing them in the sugar in a Ziploc bag.

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These cookies are so festive looking they would make a wonderful homemade gift or a welcome addition to a dessert table to a Holiday party you may be attending. Another great thing about these cookies, thanks to the rum they can keep up to 2 weeks in an airtight container!

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Buttered Rum Meltaways

Ingredients:

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 teaspoons freshly grated nutmeg

1/4 teaspoon ground cloves

3/4 teaspoon coarse salt

3/4 cup unsalted butter, at room temperature

1 cup confectioners’ sugar

1/4 cup rum, dark or light

1 teaspoon pure vanilla extract

Directions:

Whisk together the flour, cornstarch, cinnamon, nutmeg, cloves and salt in a medium bowl and set aside.

Using a handheld mixer or stand mixer beat butter and 1/3 cup confectioners’ sugar on medium speed until pale and fluffy. Mix in the rum and vanilla extract. Reduce the speed to low and gradually add in the flour mixture.

Divide the dough in half and place each half on a piece of parchment paper. Shape the dough into logs. Fold the parchment paper over the dough and using a ruler roll and press the dough into a 1 1/4 inch log. Wrap in parchment paper and chill in freezer at least 30 minutes or up to a month.

Preheat the oven to 350 F. Remove the parchment paper from the dough and slice into 1/4 inch thick rounds. Place on a parchment lined baking sheet and bake for 15 minutes, or until cookies are just golden. Transfer the cookies to a wire rack to cool for 10 minutes. Gently toss the cookies with the remaining confectioners’ sugar in a resalable plastic bag.

Recipe from Martha Stewart