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  • Rum Raisin Pound Cake

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    Rum Raisin Pound Cake
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. Raisins, Not Golden brown
    • 1 1/4 c. All-Purpose Flour, Sifted
    • 1 tsp Baking pwdr
    • 1/2 tsp Salt
    • 1 1/4 c. Unsalted butter, room temperature
    • 1 2/3 c. Sugar
    • 5 lrg Large eggs
    • 7 Tbsp. Dark rum
    • 2 tsp Vanilla extract
    • 1/2 c. Powdered sugar
    • 2 tsp Whipping cream

    Directions

    1. Preheat oven to 350'F. Butter and flour 12-c. Bundt pan. Toss raisins with 2 Tbsp. flour in small bowl. Combine remaining flour, baking pwdr and salt in medium bowl. Using electric mixer, beat butter in a large bowl till light. Add in 1 2/3 c. sugar and beat till fluffy. Add in Large eggs 2 at a time, beating after each addition till well blended. Beat in 6 Tbsp. of rum and vanilla. Fold in flour mix. Mix in raisin mix. Spoon batter into prepared pan. Bake cake till top is golden brown and tester inserted near center comes out clean, about 1 hour. Cold in pan on rack 10 min.
    2. Turn out cake onto rack and cold completely.
    3. Stir powdered sugar and 1 Tbsp. rum in bowl till smooth. Fold in cream. Spoon over cake. Let stand till glaze is set, about 30 min.

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