Name: Rum Raisin Pound Cake with Coconut Glaze
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 12 servings
Ingredients: 1 1/2 cups golden raisins; 1/2 cup dark rum; 3 sticks (1 1/2 cups) unsalted butter, at room temperature, plus more for the pan; 2 1/4 cups sifted all-purpose flour, plus more for the pan; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 2/3 cups granulated sugar; 6 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup confectioners’ sugar; 2 tablespoons unsweetened coconut milk; 1/2 cup unsweetened shredded coconut (see Cook’s Note)

Directions

Combine the raisins and rum in a small bowl and soak for several hours or overnight.
Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan or ring pan.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
Beat the butter in the bowl of an electric mixer until light and fluffy. Gradually beat in the sugar. Beat until fluffy, 2 to 3 minutes.
Beat in the eggs 2 at a time, beating well after each addition. Add the vanilla and beat on low to combine. With a rubber spatula, gently fold in the flour mixture. Fold in the raisins with their soaking liquid.
Pour the batter into the prepared pan. Bake until the top is golden and a cake tester or toothpick inserted in the middle comes out clean, about 1 hour.
While the cake is baking, make the glaze: Whisk the confectioners’ sugar and coconut milk together in a small bowl until there are no lumps; add more coconut milk or sugar to reach the consistency of school glue.
Cool the cake in the pan on a wire rack for 5 minutes. Remove the cake from the pan and place on the rack. While the cake is still warm, drizzle the coconut glaze over the top and sprinkle with the shredded coconut.

Cook’s Note

You can also use sweetened grated coconut for this recipe, but I think the cake and glaze make the extra sweetness unnecessary.

On Tonight

Rum Raisin Pound Cake with Coconut Glaze

Categories:

Related Pages