Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze
Dark rum is lavishly used in a coconut Bundt cake; raisins, plump from soaking in the liquor, are mixed into the batter, and a sweet sticky glaze is drizzled on top.
- Servings: 14
Source: Martha Stewart Living, November 2004
- 10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for pan
- 3 cups all-purpose flour, plus more for dusting
- 1 cup raisins
- 3/4 cup dark rum
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 3/4 cups plus 2 tablespoons packed light-brown sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup plus 2 tablespoons heavy cream
- 1 cup sweetened flaked coconut
- 1 cup granulated sugar
Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak raisins in 1/2 cup rum.
Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, mix in flour mixture in three additions, alternating with two additions of 6 tablespoons cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
Heat granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, 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 medium amber. Remove from heat. Carefully pour in remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.