This rum-raisin cake with decadent coconut icing is a spectacular dessert for a dinner with Caribbean overtones. On occasion, when I want to totally indulge my guests, I will make some caramelized ...

Soak raisins overnight in rum, in a non-reacting small bowl. Heat oven to 180 degrees. Heat around 60 mls of water in a pan to reach 40 - 45 degrees and pour in a large glass or stainless steel bowl.

Fold in raisins and their rum, and then the apples. While the cake is baking, heat the apricot jam. Bake the cake until a knife inserted into the center comes out clean, 50-60 minutes.

Preheat the oven to 180°C. Soak the raisins in the rum for 30 minutes. Drain and save the rum. Cream the butter. Add the caster sugar and beat until light and fluffy. Separate the eggs, save the ...

1 Put the raisins in a bowl and pour in 200ml of rum. Stir briefly, then cover the bowl with cling film and leave the raisins to soak at room temperature for at least a day. 2 Preheat the oven to ...

Directions Preheat oven to 350°F. Grease and flour a 15-cup Bundt pan. Combine raisins and ¾ cup of the rum in a small bowl and microwave for 30 seconds. Drain raisins; reserve rum. Whisk baking ...

Preparation 1. Preheat the oven to 350 F and generously grease a 12-cup Bundt pan with nonstick cooking spray or coconut oil. 2. In the bowl of a stand mixer fitted with the paddle attachment, add ...

Using the parchment sling, lift the cake slightly so the sauce runs down its sides. Carefully lower the cake back into place. Let the sauce soak for 15 minutes.

1/4 cup cocoa powder 1 tbsp baking powder 1/4 tbsp baking soda For the sauce 1 cup milk 100 gm non-sweetened coco powder 2 tbsp sugar 1/2 cup rum Method: To make the cake, you will have to start ...

For the rum syrup: 1/2 cup butter 1/2 cup water 3/4 cup granulated white sugar 1 tsp. salt 1/2 cup dark rum Procedure: 1. Preheat oven to 325°F. Grease and flour a 10- to 15-cup Bundt pan and ...