Skip to main content

Rum & Raisin Bundt Cake ~ 朗姆酒和葡萄干蛋糕


It's been a while since I've baked a Bundt cake.  As I need to finish up the Rum in the pantry, I surfed the internet for a Rum cake recipe without having to have a cake mix as one of the ingredients.  I managed to locate one, modified it a bit and here's the recipe which I am going to share with you today.  This cake is slightly dense but moist, full of Rum flavour and aromatic, but trust me you  won't get drunk after eating it!






Rum & Raisin Bundt Cake  ~  朗姆酒和葡萄干蛋糕 (adapted from 'here' with modification)
Ingredients
  • 280 gm butter
  • 250 gm caster sugar
  • 4 'L' eggs
  • 42 gm milk powder
  • 320 gm plain flour (take out 2 Tbsp to mix with the raisins)
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk
  • 3 Tbsp Rum
  • 1 tsp vanilla
  • 80 gm raisins soaked in 4 Tbsp Rum
Rum Glaze
  • 2 Tbsp water boiled with 3 Tbsp sugar till sugar is dissolved
  • 2 Tbsp Rum, mix well
Method
  1. Prepare a 10 cup Bundt pan.  Grease with butter and dust with flour.
  2. Soak the raisins with Rum for a few hours or overnight.  
  3. Strain the raisins and mix with 2 Tbsp flour to prevent the raisins from sinking to the bottom.  Keep the Rum liquid.
  4. Sift the flour with the baking powder and salt, set aside.
  5. In a mixer, beat the butter with sugar till light and creamy.
  6. Add in the eggs one by one, mix well.
  7. Fold in the flour alternating with the milk till well combined.
  8. Add in the milk powder and vanilla.
  9. Mix in the Rum liquid, add more to make up 3 Tbsp.
  10. Mix in the raisins and stir to fully combined.
  11. Pour batter into the prepared Bundt pan.  Level the surface.
  12. Bake in a preheated oven @ 180 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  13. Remove from the oven.  Poke holes in the cake and brush on the Rum glaze.   Let cake sit in the pan to cool completely, unmould and brush on more Rum glaze.   Alternatively you may let the cake sit in the pan overnight before unmoulding and applying more Rum glaze.




Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more