Rum Raisin and Walnut Pound Cake
Rum Raisin and Walnut Pound Cake

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, rum raisin and walnut pound cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Rum Raisin and Walnut Pound Cake is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rum Raisin and Walnut Pound Cake is something that I have loved my entire life.

The secret is using a pizza pan appliance. Rum Raisin Cake - here's a delicious taste of the Caribbean with rum soaked raisins baked into a vanilla cake, then soaked in more rum. Moist chocolate cake with rum flavoring, raisins, and pecans added for texture.

To get started with this recipe, we have to prepare a few components. You can cook rum raisin and walnut pound cake using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Rum Raisin and Walnut Pound Cake:
  1. Make ready 100 grams Cake flour
  2. Take 20 grams Almond flour
  3. Take 3 grams Baking powder
  4. Make ready 120 grams Unsalted butter
  5. Get 90 grams Granulated sugar
  6. Make ready 2 Egg (medium size)
  7. Prepare 50 grams Raisins (Mixed is fine)
  8. Get 50 grams Walnuts
  9. Get 30 ml Rum
  10. Take 1 dash Jam (I used apricot)

Combine the raisins and spiced rum and soak overnight, covered and at room temperature. Rum-Raisin Pound Cake recipe: Try this Rum-Raisin Pound Cake recipe, or contribute your own. Spiced Applesauce Cake with Black Walnut, Rum Raisins, and D. A Vegan Orange Cranberry raisin pound cake recipes from scratch, walnut and sultana cake recipe, walnut raisin cake recipe, orange and raisin cake uk, make walnut raisin cake, spice cake with raisins and walnuts.

Steps to make Rum Raisin and Walnut Pound Cake:
  1. Immerse the raisins in hot water beforehand, then soak them in rum. Toast the walnuts for 3-5 minutes at 180°C.
  2. Bring the butter and eggs to room temperature. Line the cake tin with parchment paper. Sift the flour and preheat the oven to 180°C.
  3. Cream the butter well using a hand mixer. Add the sugar in batches and mix well.
  4. Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
  5. Sift the flour once more into the mixture, and fold it in with a spatula.
  6. Pour the batter into the tin, and make the middle part sink a little.
  7. Bake for 35 minutes at 170°C and then for 10 minutes at 160°C.
  8. Remove it from the tin and spread the jam on the surface. Cover it tightly with aluminium foil, and put it in the fridge. I leave it for 3 days. It becomes really moist and tasty…

Turn out cake onto rack and cold completely. The rum soaked raisins and walnuts give it that authentic Italian cookie flavor! Generally I don't like chocolate chip type cookies. * Mix in the chocolate chips, raisins and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Rum-Raisin Bundt Cake proves to be the perfect cake for gift-giving.

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