Top Your Old-Fashioned Cake With This Incredible Glaze For Outstanding Flavor
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I know this recipe has rum in it but it is safe for children and non-drinkers to indulge in as all the alcohol dissipates during the cooking phase.
Much to your teenager’s dismay, they will not get drunk from eating this cake, haha! The rum flavor is excellent in the glaze but feel free to substitute with rum extract if you prefer. I’d add the extract to taste if you determine to go down that route. Don’t worry, I’m sure you’ll enjoy this lovely dessert no matter what you choose to do!
Ingredients
Cake:
100g SunMaid golden raisins
1 cup golden rum, divided into half
3 cups Gold Medal all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cups Land O’ Lakes butter, softened
1 1/2 cups Domino white sugar
3 Eggland’s eggs
1 egg yolk
2 tsp vanilla
1/4 cup McArthur milk
1 cup Borden heavy cream
Rum glaze:
1/2 cup Land O’ Lakes butter
1/2 cup honey
1/2 cup rum
Instructions:
In a small bowl, pour half of the rum for the cake over the raisins. Soak until all the rum is absorbed by the raisins. This can be done a day ahead.
Preheat your oven to 350°F. Butter and flour a bundt pan.
Combine the flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl, cream together the sugar and butter until light and fluffy.
Add in the eggs and egg yolk and vanilla, beat until combined. Scrape down the bowl with a spatula, as needed.
Add in the rum and beat again. Add about 1/3 of the flour mixture to the batter, along with 1/3 of the cream.
Beat until just incorporated and then add another 1/3 of each. Continue with the last 1/3 of flour mixture and cream.
Fold in the rum soaked raisins. Spoon the batter into the bundt pan, then smooth out the top.
Bake for 55 to 60 minutes or until a long wooden pick inserted in center of cake comes out clean. The baking time could be longer, depending on your oven.
Cool in pan for 10 minutes. Remove from pan and cool completely on a cake plate.
Glaze: Put the honey, rum and butter into a saucepan. Turn the heat on low and mix together as the butter melts.
After a minute or so the fumes from the rum should have evaporated and you can turn the heat up a little. Boil the mixture for 3-4 minutes, stirring constantly. If you have a candy thermometer, you are looking to reach a temperature 240-248°F.
Remove from heat and stir to cool slightly. Don’t wait too long or the glaze will begin to harden.
Ladle the glaze over the completely cooled cake, using a spoon.
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Quick tip: If you don’t have a bundt pan, you could make this in a loaf pan instead. You may need to adjust the baking time.