Rum Raisin Cake or Frosted Rum Raisin Caramel Cake

Rum and Raisin Cake

Inspired by a vacation visit to Jamaica, where it seemed rum cake was in every shop we entered, this amazing raisin cake gets a fine boozy soaking in rum after it is baked. This cake is terrific on it's own, with custard, ice cream or as a frosted cake. You can adjust the amount of rum that gets soaked into the cake to suit your own taste; I confess I prefer it quite boozy. ;)

Makes two 9 inch round layers

Soak for about an hour or more:

• 3/4 cup raisins in
• 6 ounces dark rum

Strain the raisins, reserving the remaining rum to soak into the cake at the end.

Sift together and set aside:

• 1 1/2 cups cake and pastry flour
• 1 1/4 cups all-purpose flour 
• 2 1/2 tsp baking powder
• 1/4 tsp salt

Cream together until fluffy:

• 1 cup unsalted butter, at room temperature
• 2 cups sugar

Add, one at a time, beating well after every addition;

• 4 eggs at room temperature

Beat in

• 2 teaspoons vanilla extract

Gently fold in the dry ingredients in three equal portions, alternately with

• 1 cup undiluted evaporated milk

Fold in the rum soaked raisins during the final addition of milk. (You can also fold in 3/4 cup toasted pecans at this stage too if you like)

When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.

Pour batter evenly into 2 well greased and floured 9 inch cake pans. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to overbake this cake, as soon as the toothpick comes out clean, remove the cake from the oven and let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

When completely cool,pierce the cake with a wooden skewer all over the surface. Carefully spoon the reserved rum over the entire surface of the cake. You can add a little extra rum if you like a wetter cake as is common in Jamaica. Some people prefer to seal the cake in an airtight container for a day before serving.

You can serve the cake as is or frost with buttercream frosting with a little rum added if you like. In the version below, I've filled the cake with a soft caramel. Find those recipes below the photo.

Frosted Rum Raisin Caramel Cake

Caramel

In a small saucepan combine:

• 1/2 cup melted butter
• 1/3 cup dark corn syrup
• 2 tsp vanilla extract

Bring to a slow boil until foamy, then add:

• 1 10 oz (300 ml) can sweetened condensed milk ( I've used Eagle Brand Dulce De Leche condensed milk here for great caramel color)

Bring back to a slow boil over medium low heat. and cook stirring continuously for another 15-20 minutes until the mixture darkens slightly and thickens. It should reach no more than 220 degrees on a candy thermometer or the caramel will harden. Cool completely before filling the center of the cake. If you pipe a thick line of frosting around the entire perimeter of the first cake layer before adding the filling, it helps to contain the caramel to easier frost the cake.
Rum Buttercream Frosting

• 4 cups icing sugar (powdered sugar)
• 1 cup butter
• 1 tsp vanilla
• 3 tbsp rum
• 1 to 3 tbsp milk

Blend all ingredients except milk until smooth. Add only enough milk to bring the frosting to a spreadable fluffy consistency. Frost sides and top of cake after adding the caramel filling and chill well for several hours before serving.