Grandma’s delicious rum and raisin bundt cake is a classic oven dish. It bakes quickly and is a tasty cake for adults. You can of course replace the rum with rum flavoring, so it will be a treat for the whole family!
This raisin bundt cake is baked with a sponge cake. For a light sponge cake, it is important to only mix the ingredients roughly and then bake them in the oven promptly. It’s best to use a wooden spoon and just fold the ingredients in. If you are using a hand mixer, set it to low.
Instead of a rum glaze, you can also try another glaze, for example lemon glaze or chocolate glaze.
storage
You can store leftovers well packaged for several days. Store it at room temperature, not in the refrigerator, otherwise the dough will become hard. The Bundt cake is better suited for freezing without icing. This would melt after thawing.
Also try pumpkin bundt cake or lemon bundt cake.
Grandma’s quick rum and raisin bundt cake
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This is how it’s done
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Put the raisins in a bowl and pour the rum over them. Let them soak for at least 2 hours, preferably overnight, until they are soaked.
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Take the butter and eggs out of the refrigerator an hour before baking. Preheat the oven to 180 °C top/bottom heat (160 °C fan oven). Thoroughly grease a 24 cm diameter Bundt pan and dust it with flour.
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Mix the soft butter with the sugar and vanilla sugar in a large bowl until everything becomes creamy. A hand mixer with a whisk attachment is best suited for this. Now stir in the eggs one at a time until a smooth dough is formed. Mix the flour, baking powder, optional cinnamon and a pinch of salt together in a separate bowl.
- Now fold the flour mixture and milk into the dough until everything is well mixed. Mix everything just briefly. Loosely fold the soaked raisins (including the rum in the bowl) into the dough.
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Pour the dough into the bundt pan and smooth it out.
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Bake the raisin bundt cake on the middle rack for about 60-70 minutes. Then do that Stick sample with a wooden stick.
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Take the cake out of the oven and let it cool slightly in the tin (approx. 15 minutes). Then turn it out onto a wire rack and let it cool completely.
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Meanwhile, sift the powdered sugar into a bowl and mix it with the rum and water until you have a lump-free icing. If it’s still too thick, add a little more water; if it’s too thin, add more powdered sugar.
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Pour the rum glaze evenly over the rum raisin bundt cake and spread evenly. Let it set in cool temperatures.
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Then your Bundt cake is ready to serve.
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Original on oma-kocht.de from August 6, 2024
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