Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup dark rum
- 1/2 cup raisins
- 1/2 cup chopped walnuts (optional)
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and rum and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the raisins and walnuts (if using).
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Substitutions for Ingredients
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe by half.
- Dark rum: You can substitute with white rum or brandy.
- Raisins: You can substitute with dried cranberries or chopped dates.
- Walnuts: You can substitute with almonds, pecans, or hazelnuts.
Variations:
- Add 1/2 cup of shredded coconut to the batter for a tropical twist.
- Add 1/2 cup of cocoa powder for a chocolate version of the cake.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Be careful not to overmix the batter once the dry ingredients have been added.
- Let the cake cool completely before serving.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust with powdered sugar before serving.
- Serve with a dollop of whipped cream.
- Top with a rum glaze.
Garnishes:
- Sliced almonds
- Chopped walnuts
- Shredded coconut
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of rum to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake stored in an airtight container at room temperature.
Food History:
Rum raisin cake is a traditional Cuban dessert that has been enjoyed for generations. It is believed to have originated in the early 1900s and is still a popular dessert today.
Flavor Profiles:
This cake has a sweet and slightly boozy flavor with hints of vanilla and nuttiness from the walnuts.
Serving Suggestions:
- Serve as a dessert after dinner.
- Enjoy as a snack with a cup of coffee or tea.
- Pack in a lunchbox for a sweet treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Cuban
Taste: Sweet, Moist, Rum, Raisin, Rum-Flavored, Raisin-Filled