Rum Raisin Cake
Yield
16 servingsPrep
20 minCook
50 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
bananas
ripe, peeled |
|
| 1 ½ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | cup |
rum
dark |
*
|
| 1 | cup |
walnuts
coarsely chopped |
|
| ¼ | cup |
milk
|
|
| ¾ | cup |
butter
softened |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
bananas
ripe, peeled |
|
| 355 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 177 | ml |
rum
dark |
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
| 59 | ml |
milk
|
|
| 177 | ml |
butter
softened |
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
allspice
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
Mash bananas to make 1 cup.
Combine with milk.
Cream sugar and butter until light and fluffy.
Beat in eggs until blended.
Combine flour, baking powder, soda, salt and allspice.
Beat ⅓ flour mixture into egg mixture until blended.
Beat ½ banana mixture until blended.
Repeat ending with flour mixture.
Beat in rum until well blended, stir in raisins.
Pour into 10-inch well greased fluted tube pan.
Bake in 350℉ (180℃) F oven for 50 minutes or until cake tests done.
Invert on wire rack to cool.
Dust with confectioner's sugar.
For a flavor variation, instead of rum use ¾ cup orange juice and add 1 tablespoon grated orange rind to batter.
