What with work, our wedding, two weekends of family and friends visiting and planning our European house hunting trip I just haven’t had much time to get into the kitchen and do much baking.  This weekend I did manage to find a few minutes to throw together this really easy bundt cake.  I have to admit that I did the mis en place the night before and in the morning I just mixed it all together and got it in the oven in about 10 minutes.  It has a very long slow bake so I was able to get the kitchen cleaned up and the ironing done before it came out of the oven so easy to plan chores around this one.

I haven’t tasted it yet and probably won’t until tomorrow as I usually bring the weekend bakes to work but it certainly smells good and the whole house smells of vanilla and coconut and has my mouth watering and stomach grumbling so I may have to break down and have a slice a little later.

Coconut-Rum Raisin Cake Coconut-Rum Raisin Cake

FOR THE CAKE

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 cup raisins
1/2 cup dark rum
1 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups plus 2 tablespoons packed light brown sugar
6 large eggs
2 teaspoons vanilla extract
3/4 cup heavy cream
1 cup sweetened flaked coconut

FOR THE GLAZE

1 cup granulated sugar
1/4 cup water
1/4 cup dark rum
2 tablespoons heavy cream

1. Make the cake: Preheat oven to 325F. Butter a 12-cup Bundt or kugelhopf pan; dust with flour, tapping out excess. Place raisins and rum in a bowl, and let soak.

2. Whisk together flour, salt, and baking powder. With an electric mixer on medium speed, beat butter and brown sugar until smooth, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Reduce speed to low. Add flour mixture in 3 batches; alternating with 2 batches of cream; beat until just combined. Mix in raisin mixture and coconut.

3. Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Transfer pan to a wire rack to cool 20 minutes. Run a thin knife around edge of cake to loosen; turn out onto rack to cool completely. (cake can be stored at room temperature, wrapped in plastic, up to 2 days.)

4. Make the glaze: Heat granulated sugar and the water in a small saucepan over medium-high heat, gently stirring, until sugar is dissolved and syrup is clear, cook, without stirring, until syrup  comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until the mixture turns a medium amber. Remove from heat.  Add rum and cream.  Let cool, stirring until thickened.  Drizzle over cake.

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