Rum-Raisin Bundt Cake Recipe

Name: Rum-Raisin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup golden raisins; 3 tablespoons dark rum (such as Myers's); 12 ounces cake flour (about 3 cups); 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup canola oil; 1 1/3 cups granulated sugar, divided; 1 tablespoon grated orange rind; 1 tablespoon grated lemon rind; 2 teaspoons vanilla extract; 3 large eggs; 1 cup 2% reduced-fat milk; Baking spray with flour; 3 tablespoons light-colored corn syrup; 2 tablespoons water; 1 tablespoon powdered sugar

Servings: persons

2/3 cup golden raisins
3 tablespoons dark rum (such as Myers's)
12 ounces cake flour (about 3 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1/2 cup canola oil
1 1/3 cups granulated sugar, divided
1 tablespoon grated orange rind
1 tablespoon grated lemon rind
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
Baking spray with flour
3 tablespoons light-colored corn syrup
2 tablespoons water
1 tablespoon powdered sugar

1
Preheat oven to 350u00b0.
2
Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk. Place butter in a large bowl; beat with a mixer at medium speed until smooth. Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
4
Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.

1115

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2/3 cup golden raisins, 3 tablespoons dark rum (such as Myers's), 12 ounces cake flour (about 3 cups), 1 1/2 teaspoons baking powder, and more.

Yes, Rum-Raisin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rum-Raisin Bundt Cake

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