The best delicious Rum-raisin Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Rum-raisin Pound Cake recipe today!
Hello my friends, this Rum-raisin Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Rum-raisin Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Rum-raisin Pound Cake.
What Makes This Rum-raisin Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Rum-raisin Pound Cake.
Ready to make this Rum-raisin Pound Cake Recipe? Let’s do it!
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1 1/2 c Raisins; Not Golden
1 1/4 c All-Purpose Flour; Sifted
1 ts Baking powder
1/2 ts Salt
1 1/4 c Unsalted butter; room
-temperature
1 2/3 c Sugar
5 lg Eggs
7 tb Dark rum
2 ts Vanilla extract
1/2 c Powdered sugar
2 ts Whipping cream
Preheat oven to 350’F. Butter and flour 12-cup Bundt pan. Toss raisins with
2 tablespoons flour in small bowl. Combine remaining flour, baking powder
and salt in medium bowl. Using electric mixer, beat butter in a large bowl
until light. Add 1 2/3 cups sugar and beat until fluffy. Add eggs 2 at a
time, beating after each addition until well blended. Beat in 6 tablespoons
of rum and vanilla. Mix in flour mixture. Fold in raisin mixture. Spoon
batter into prepared pan. Bake cake until top is golden and tester inserted
near center comes out clean, about 1 hour. Cool in pan on rack 10 minutes.
Turn out cake onto rack and cool completely.
Stir powdered sugar and 1 tablespoon rum in bowl until smooth. Mix in
cream. Spoon over cake. Let stand until glaze is set, about 30 minutes.
Yields
12 Servings
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