Instructions 1. Soak the Raisins Place the raisins in a small bowl and cover with ¼ cup dark rum. Let sit for 30 minutes to absorb the flavor.

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 ...

Let sit a minute or two, then drain. Bring 2 tablespoons rum to a boil and pour over raisins. Set aside to macerate while you prepare the batter. Peel and core apples. Cut them into 1⁄2-inch chunks.

Pour batter into Bundt pan and bake for 50 to 55 minutes. (If a toothpick comes out clean, the cake is done.) When the cake has about 10 minutes to go, begin the rum syrup.

3. In a mixing bowl, blend together dry cake mix (just use the dry mix without adding any ingredients listed on the box), dry vanilla pudding, coconut rum, water, oil and eggs. 4.

Remove from heat and stir in vanilla. Place rack with warm cake on a sheet of wax paper. Spoon glaze over cake in layers, using all of the glaze. Cool completely before wrapping. Yield: 16 slices.

Potica bundt cake Make in a 6-cup Bundt pan. Adjusted for altitudes of 7,500 feet and above. Filling 3 tablespoons raisins or a combination of dried fruit 2 tablespoons of rum, brandy, or orange juice ...