Rum-Raisin Bundt Cake
You can never have too many dessert recipes, so give Rum-Raisin Bundt Cake a try. One portion of this dish contains around 5g of protein, 11g of fat, and a total of 296 calories. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. Head to the store and pick up lemon rind, golden raisins, eggs, and a few other things to make it today.
Combine raisins and rum in a small microwave-safe bowl; microwave at HIGH for 30 seconds. Cool to room temperature.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 3 ingredients (through salt) in a bowl; stir with a whisk.
Place butter in a large bowl; beat with a mixer at medium speed until smooth.
Add oil, 1 cup granulated sugar, rinds, and vanilla; beat at medium speed 3 minutes or until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter.
Pour batter into a 10-cup Bundt pan coated with baking spray.
Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
Remove from pan; place on serving plate.
Combine remaining 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water in a small saucepan; bring to a boil. Cook 1 minute.
Remove pan from heat; stir in reserved rum.
Brush syrup over warm cake. Cool completely.
Sprinkle with powdered sugar.