Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Servings: 14 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. Ingredients 10 ounces (2 ½ sticks) unsalted butter, softened, plus more for pan 3 cups all-purpose flour, plus more for dusting 1 cup raisins ¾ cup dark rum 1 teaspoon salt ½ teaspoon baking powder 2 ¾ cups plus 2 tablespoons packed light-brown sugar 6 large eggs 2 teaspoons pure vanilla extract ¾ cup plus 2 tablespoons heavy cream 1 cup sweetened flaked coconut 1 cup granulated sugar Directions 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. Rate it Print