Rum Raisin Cake

cool runnings


          1. Melt 2 tablespoons of margarine and remove from heat. Add brown sugar, 3 tablespoons flour and raisins; stir well and set aside.

          2. Combine 1½ cups flour and baking powder.

          Cream margarine with sugar until fluffy. beat in eggs one at a time. 

          Fold flour alternately with rum and milk into a creamed mixture. Pour ½ batter into a greased wax-lined 7' or 8" round pan.

          5. Sprinkle raisin filling, reserving 3 tablespoons for top of cake. Pour remaining batter and sprinkle remaining raisin mixture.

          Bake at 350°F for 40-45 minutes or until the cake springs back when touched.

           Cool in pan for 10 minutes; invert and remove paper. 

          8. Blend icing sugar and water and drizzle over the cake. Serve and enjoy!

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