Description: Irish Rum Cake is a moist and rich dessert infused with the flavors of rum, raisins, and warm spices. It’s a delightful treat that captures the essence of traditional Irish baking.

Preparation time: 30 minutes (plus soaking time for raisins)

Cooking time: 1 hour

Serving size: 10-12 servings

Ingredients

• For Soaking Raisins:

  • 1 cup raisins
  • 1/2 cup dark rum

   

• For Cake Batter:

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup buttermilk

   

• For Glaze:

  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • 1/4 cup dark rum

Instructions:

1. In a bowl, combine the raisins and dark rum. Allow them to soak for at least 1 hour, or overnight if possible.
2. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. In a separate bowl, whisk together the flour, cinnamon, nutmeg, cloves, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
7. Fold in the soaked raisins, along with any remaining rum.
8. Pour the batter into the prepared bundt pan, spreading it evenly.
9. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, prepare the glaze. In a saucepan, melt the butter over medium heat. Stir in the granulated sugar and rum. Bring to a gentle boil, then reduce the heat and simmer for about 5 minutes, until the sugar has dissolved and the glaze has thickened slightly.
11. Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes.
12. Carefully invert the cake onto a serving platter. Pierce the cake with a skewer or toothpick to create small holes.
13. Pour the warm glaze over the cake, allowing it to soak in.
14. Let the cake cool completely before slicing and serving.
15. Serve slices of Irish Rum Cake on their own or with a dollop of whipped cream. Enjoy the rich and flavorful taste of this classic Irish dessert!
    
    Note: For a non-alcoholic version, you can substitute rum with apple juice or water for soaking the raisins, and use rum extract in the glaze.
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