### Introduction
Indulging in a slice of Rum Raisin Cake is akin to savoring a piece of paradise. This delightful dessert boasts a moist, tender crumb infused with the rich flavors of rum-soaked raisins, creating a perfect harmony that will transport your taste buds to the tropics. Ideal for gatherings, celebrations, or simply as a treat for yourself, this cake is irresistibly delicious and sure to impress your guests.
### Ingredients
#### For the Cake:
– 1 cup (150 g) raisins
– 1/2 cup (120 ml) dark rum
– 2 cups (250 g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup (200 g) granulated sugar
– 1/2 cup (100 g) brown sugar, packed
– 1 cup (240 ml) unsalted butter, softened
– 4 large eggs
– 1 teaspoon vanilla extract
– 1 cup (240 ml) buttermilk
#### For the Rum Glaze:
– 1/4 cup (60 ml) dark rum
– 1/2 cup (100 g) granulated sugar
– 1/4 cup (60 ml) water
### Instructions
1. **Prepare the Raisins:**
– In a small bowl, combine the raisins and dark rum. Let them soak for at least 1 hour (or overnight for maximum flavor) until the raisins are plump and infused with rum.
2. **Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a bundt pan.
3. **Mix the Dry Ingredients:**
– In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. **Cream the Butter and Sugars:**
– In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes).
5. **Add the Eggs and Vanilla:**
– Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
6. **Combine Mixtures:**
– Gradually add the flour mixture to the creamed butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.
7. **Incorporate the Raisins:**
– Gently fold in the soaked raisins (including any residual rum) until evenly distributed in the batter.
8. **Bake the Cake:**
– Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. **Prepare the Rum Glaze:**
– While the cake is baking, make the glaze. In a small saucepan, combine the dark rum, granulated sugar, and water. Bring to a boil, stirring until the sugar dissolves, then let it simmer for about 3-5 minutes until slightly thickened.
10. **Glaze the Cake:**
– Once the cake is done baking, remove it from the oven and let it cool for about 10 minutes in the pan. Poke holes all over the top of the cake with a skewer or toothpick. Pour the warm rum glaze evenly over the cake while it’s still warm. Allow the cake to cool completely in the pan before removing.
### Tips
– For an extra kick, you can add a couple of tablespoons of finely chopped nuts or shredded coconut to your batter.
– If you prefer a less boozy cake, you can replace the rum with apple juice or a non-alcoholic rum replacement beverage.
– This cake can be made a day ahead; it often tastes better the next day as the flavors meld.
### Serving Suggestions
Serve the Rum Raisin Cake as is for a simple yet elegant treat, or you can elevate it by adding a dollop of freshly whipped cream or a scoop of vanilla ice cream. Pairing it with a cup of coffee or a glass of dessert wine can make for a truly indulgent experience. Enjoy it at parties, potlucks, or as a comforting dessert after dinner.
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