Rum and raisin caramel cake recipe
Start with a good-quality spiced rum you really enjoy, because it flavours the cake. Caramel lends both bittersweet notes and amber colour – the darker you cook your sugar, the deeper the colour will be.
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
Ingredients
- 210 g mixed raisins
- 360 ml spiced rum
- 1 tbsp unsalted butter, melted plus 220g (7.7oz) at room temperature
- 715 g sugar (plus 2 tablespoons)
- 120 ml water
- 0.2 tsp cream of tartar
- 500 g plain flour
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 110 g candied ginger, chopped
- 100 g dried apricots or pineapples, chopped
- 50 g raw cashews, chopped
- 5 large eggs, at room temperature
- 7.4 oz mixed raisins
- 12.7 fl oz spiced rum
- 1 tbsp unsalted butter, melted plus 220g (7.7oz) at room temperature
- 25.2 oz sugar (plus 2 tablespoons)
- 4.2 fl oz water
- 0.2 tsp cream of tartar
- 17.6 oz plain flour
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 3.9 oz candied ginger, chopped
- 3.5 oz dried apricots or pineapples, chopped
- 1.8 oz raw cashews, chopped
- 5 large eggs, at room temperature
- 7.4 oz mixed raisins
- 1.5 cups spiced rum
- 1 tbsp unsalted butter, melted plus 220g (7.7oz) at room temperature
- 25.2 oz sugar (plus 2 tablespoons)
- 0.5 cup water
- 0.2 tsp cream of tartar
- 17.6 oz plain flour
- 1.5 tsp baking powder
- 0.5 tsp fine sea salt
- 3.9 oz candied ginger, chopped
- 3.5 oz dried apricots or pineapples, chopped
- 1.8 oz raw cashews, chopped
- 5 large eggs, at room temperature
Details
- Cuisine: American
- Recipe Type: Cake
- Difficulty: Medium
- Preparation Time: 75 mins
- Cooking Time: 190 mins
- Serves: 12
Step-by-step
- Put the raisins in a 1.5 litre (51 floz) clean, sterilised jar with a lid or in a large resealable plastic bag.
- Warm the rum in a small saucepan over low heat until it just starts to simmer and pour the rum over the raisins. Close the bag or seal the jar. Leave in a cool and dark place for at least 12 hours and up to 1 month. Shake the jar or bag occasionally to redistribute the raisins.
- Preheat the oven to 150°C/300°F/gas mark 2.
- Brush a 2.1 litre (71 floz) bundt tin with 1 tablespoon of the melted butter, taking care to reach all the folds of the pan. Sprinkle 2 tablespoons of the sugar inside the pan and shake to coat evenly.
- Heat 200g (7oz) of the sugar, 60ml (2 floz) water, and the cream of tartar in a small, heavy-bottomed saucepan over medium-high heat, stirring to dissolve the sugar. Continue cooking, swirling the boiling sugar in the saucepan, until it turns a deep shade of brown, 8 to 10 minutes.
- Remove from the heat, stir in the remaining 60ml (2 floz) of water to form a thick syrup and let cool for about 30 minutes. If stiff, stir in 2 tablespoons of water.
- In a large bowl, whisk together the flour, baking powder and salt. Transfer 70g (2.5 oz) to a medium bowl. Drain the rum from the soaked raisins into a small bowl and set aside.
- In another small bowl, toss the raisins with the ginger, apricots, cashews, and 170g (6 oz) of the flour mixture, stirring to coat evenly.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 220g (7.7 oz) butter and 500g (18 oz) of sugar on medium-high speed until light and fluffy, 3 to 4 minutes.
- Reduce the mixer speed to low and slowly pour the warm caramel down the side of the mixer bowl in a thin stream. Beat until blended.
- Add the eggs, one at a time, beating after each addition until combined, making sure not to overbeat. Add the dry ingredients in two batches, beating after each addition until no visible streaks of flour remain. Remove the bowl from the stand mixer and fold in the flour-coated dried fruits and nuts.
- Transfer the batter to the prepared cake tin and bake for about 2.5 to 3 hours, rotating the tin once during baking. The cake is done when a skewer inserted into the middle of the cake comes out clean or when the internal temperature is 99°C (210°F).
- Remove the cake from the oven and cool in the tin on a wire rack for 5 minutes. Check to see if the edges of the cake are pulling away from the sides of the tin. If not, use a butter knife to nudge the cake a little.
- Invert the cake, still in the tin, onto the rack and let stand for 5 to 10 minutes. To release the cake, tap the sides and top of the tin gently and remove.
- After 15 minutes, brush the cake with the reserved soaking rum. Cool completely before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 1 week at room temperature, and up to 3 weeks in the refrigerator (you may want to drizzle the cake with a little more rum before serving).
This recipe is from Season by Nik Sharma (Chronicle Books, £26). Photography by Nik Sharma.
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