Rump Cake

Rump Cake

Rum Raisin + Pound Cake = Rump Cake? Hey if Bennifer, TomKat and Brangelina are legit, then so is my rump cake! Mmmmkay!

This recipe came from The Essential Baker by Carole Bloom. Stephan’s favorite ice cream is Rum Raisin, and when I came across this recipe, I knew I would have to try it. The flavor is wonderful, but I think could have used a bit more rum and maybe a splash of vanilla. Also, I was pretty bummed when all my raisins sunk to the bottom. However, it was quite tasty, ridiculouslyeasyand will definitely be made again one day. I served it with caramel sauce.

Rum-Raisin Pound Cake Recipe

2/3 c raisins
1/4 c dark rum

1 tbsp unsalted butter
2 tsp all-purpose flour

8 ounces (2 sticks) unsalted butter, softened
1 1/2 c sugar
4 extra large eggs at room temperature
2 1/4 c cake flour
1 tsp baking powder
1/4 tsp salt

1. Place the raisins in a small bowl and pour the rum over them. Cover the bowl tightly with plastic wrap and let the raisins soak for at least 30 minutes. Drain the raisins, keeping the rum to use it in the cake batter.

2. Center a rack in the oven and preheat it to 350 degrees. Using a paper towel or your fingertips, generously butter the inside of a (8 x 4 x 2 inch) loaf pan. Dust the inside of the pan with the flour. Shake and tilt the pan to distribute the flour evenly then turn the pan over and tap out the excess.

3. Place the butter in the bowl of an electric mixer or in a large bowl. Use the flat beater attachment or a hand-held mixer to beat the butter on medium speed until its light and fluffy, about 2 minutes. Add the sugar to the butter and cream together thoroughly. Stop occasionally and scrape down the bottom and sides of the bowl with a rubber spatula.

4. Add the eggs, one at a time to the butter mixture , stopping to scrape down the bottom and sides after each addition. At first, the mixture may look curdled as the eggs are added, but as you scrape down the bowl, the mixture will smooth out. Add the reserved rum to the butter mixture and stir together until completely blended.

5. Over a large piece of waxed or parchment paper or a bowl, sift together the flour and baking powder. Add the salt and toss blend. Take 2 tablespoons of this mixture and toss with the rum-soaked raisins. This will prevent the raisins from sinking to the bottom of the batter when they are mixed in.

5. Add the dry ingredients to the butter mixture in three stages, blending well after each. Stop after each addition and scrape down the sides and bottom of the bowl to ensure even mixing. Blend in the rum-soaked raisins. Transfer the batter to the prepared loaf pan. The batter is very thick, so use a rubber spatula to spread it evenly in the pan.

6. Bake for 1 hour and 20 minutes, until the cake is light golden on top and a cake tester inserted into the center comes out with only a few crumbs clinging to it. Remove the pan from the oven and cool completely on a rack. Invert the pan to remove the cake, then turn the cake top side up.