Rum Raisin Pound Cake
This Rum Raisin Pound Cake features a buttery cake studded with raisins and chopped walnuts. For extra flavor, a warm rum sauce gets poured over the cake before serving.
Servings: 16 servings
Calories: 674kcal
Ingredients
For the Rum Cake
- ½ cup spiced rum such as Captain Morgan
- 1 cup raisins
- 1¼ cups unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 6 large eggs room temperature
- 1 14-oz. can sweetened condensed milk
- ½ cup whole milk
- 1 Tbsp vanilla extract
- 4 cups all-purpose flour
- 1½ cups chopped walnuts
For the Rum Syrup
- 6 Tbsp unsalted butter
- ¾ cup brown sugar
- ⅓ cup water
- ¼ cup spiced rum
- ½ tsp vanilla extract
- ½ cup chopped walnuts
Instructions
For the Rum Cake
- Using a small saucepan, add rum and place over medium heat.
- Once rum begins to simmer around the edges of the pan, remove from heat and add raisins. Stir until well combined and set aside.
- Preheat oven to 300°F.
- Spray a 12-cup bundt pan or tube pan with nonstick cooking spray. Set pan aside.
- Using a countertop mixer fitted with paddle attachment, cream butter and both sugars together for 3-4 minutes on medium speed, or until fluffy and light in color. (Tip: Don’t forget to scrape down sides and bottom of the bowl with a rubber spatula.)
- Add eggs 2 at a time, mixing well after each addition.
- Add condensed milk, whole milk and vanilla extract; mix until well combined.
- Add flour; mix on low speed until well combined.
- Fold the rum-raisin mixture and chopped walnuts into the batter until well combined.
- Transfer batter into the prepared pan.
- Bake for 75 minutes. Tent top of cake with foil (to prevent burning) and continue baking for 20-25 more minutes, or until a toothpick or wooden skewer inserted into center of cake comes out mostly clean.
- Let cake cool in pan for 15 minutes before inverting onto a wire rack.
For the Rum Syrup
- While cake is cooling, place the butter, brown sugar, water and spiced rum in a medium saucepan.
- Place over medium-high heat until mixture begins to boil. Allow mixture to boil for 5 minutes, stirring frequently. Remove mixture from heat and stir in vanilla and chopped walnuts.
- Let syrup cool slightly and then spoon over cake before serving.
Nutrition
Calories: 674kcal | Carbohydrates: 83g | Protein: 10g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 71mg | Potassium: 338mg | Fiber: 2g | Sugar: 51g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 3mg
