Rum Cake Recipe

The recipe is a perfect ideas for Christmas. Originated in the Carribean it got popular in US, Canada and many other countries. Sometimes it is compared with fruitcake, but the distinctive rum taste makes it different and adds that saucy spirit of pirate vigour!

This cake was made with raisins and dried cranberries, which can be easily replaced or complemented by prunes, dried apricots, papaya or another dried fruit of your choice. The only rule is to soak those in rum! It's both culinary and aesthetic pleasure.

Ingredients

1/2 cup rum

2/3 cup brown sugar

1/2 cup butter

2 eggs

1 1/2 teaspoon baking soda

1/2 cup yoghurt or buttermilk

2 cups flour

1 cup raisins and/or cranberries

You may need to do some preparation: it is better to soak raisins and cranberries in rum overnight. They will absorb the rum and taste just gorgeous.

Grease a round bundt form.

Preheat oven to 350°F (175°C).

Mix together softened butter, eggs and sugar.

Pour in yoghurt or buttermilk and mix thoroughly.

Fold in flour and baking soda and continue mixing till even consistency.

Fold in the raisins, cranberries and rum mixture.

Mmmm! I love this color and this smell! Redolent!

Now spoon the batter into the prepared form - carelessly like a real pirate!

Ok, ok, I'll spread it down a bit! ;)

Put into the oven for 40-50 minutes or until a toothpick put into the cake comes out dry. Take out of the oven and let cool completely.

In 50 minutes it gets puffy and brown.

Take the cake out of the oven and let cool.

Stir together about 2 tablespoons sugar and 1/4 cup dark rum and soak the cake. Mmm! It's really rum taste now! Don't drink and drive ;)

Sprinkle the cake with sugar powder, cut into slices and serve.

Bon Appetite!

Are there any alcohol free alternatives of this cake?

Well, it will not be exactly the same cake, but you can modify the recipe by replacing rum with apple sauce.