I know today isn’t Friday, but it’s the last day of the month which makes it a bonus THRW day! It’s also the last segment of Carina Prioleau’s New Year’s Brunch. Carina is a character in my romantic suspense Deadly Force Series and this month she’s been hosting a brunch for the other women in the series.
It’s been so much fun learning more about Carina and today’s she’s serving Rum Raisin Cake.
Carina Prioleau: “I can’t believe it’s time for dessert! Since it’s warmed up outside, I’m serving Rum Raisin Cake and Coffee Hot Chocolate in the conservatory. Although we’ve been talking about the men we love, and how they drive us crazy, our conversation has floated back to my Christmas Toy Foundation and how Sarah, Juliet, and Samantha have agreed to serve on the board to help the Foundation grow. They’re so excited and the ideas are flowing.
Sarah has handed out pencils and notebooks (which she keeps in her handbag) and started with the list-making and delegating. As a natural delegator, I’m impressed with how quickly Sarah has organized the new ideas. Today, for the first time, I feel like I’m spending the time with friends instead of just fundraising, campaigning, and ordering others around. (I don’t order others around, but my twin brother believes I do!)
It’s been a wonderful party and, as the women prepare to leave, I can’t believe how quickly the time has flown. It’s been a bittersweet holiday since it’s the first year without my husband, but today has given me hope and reminded me that as long as I have friends I’ll never be alone. “
Rum Raisin Cake
Ingredients
Cake
- ¾ cup unsalted butter, softened
- 3 cups flour
- ¾ cup superfine sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- ½ cup whole milk
- 4 eggs
- 2 egg yolks
- ½ cup molasses
- 1/3 cup rum
- 2 teaspoons pure vanilla extract
- 1 cup raisins soaked in ¼ cup rum
Soaking syrup
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ½ cup rum
- ¼ cup water
- 1 teaspoon pure vanilla extract
Instructions
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Preheat the oven to 350℉ and grease a 10" bundt pan.
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In the bowl of a large standing mixer, beat together the butter, flour, superfine sugar, salt, and baking powder. Beat on low for 2 minutes. Then beat in the milk and mix for 30 seconds. With the mixer still on low, add in the eggs, one at a time. Then mix in the molasses, rum, and vanilla extract. Mine for another minute and then fold in the raisins and any extra rum. Blend until the batter is smooth and thick.
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Pour the batter in to the bundt pan and bake for 1 hour. Make sure a toothpick inserted into the cake comes out clean.
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While the cake is baking, make the syrup. In a small saucepan over medium heat, stir together the butter, sugar, rum, water, and vanilla extract. Bring to a low boil and then remove the pot from the heat and stir until all the sugar is dissolved.
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When you remove the cake from the oven, and with the cake still in the mold, use a skewer to poke holes all over the cake and roughly 3/4 of the way deep into the cake.
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Spoon the syrup over the cake and let it absorb through the holes. Just keep spooning the syrup over the cake until it is all absorbed. Then let the cake cool completely. Cover it and let it sit at room temperature for at least 2 hours or overnight.
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Remove the cake from the pan and serve. This cake will keep in an airtight container, in the refrigerator, for up to 6 days.
