Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups golden raisins, chopped
- ¼ cup light rum
- 3 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1¼ cups butter, softened
- 2¾ cups sugar
- 5 eggs
- 1 teaspoon vanilla
- 1 cup cream
- =
Directions
Combine raisins and rum; cover and stand until rum is absorbed.
Stir together: flour, baking powder, salt.
Blend butter, sugar, eggs, and vanilla in a large bowl on low speed.
Beat on high speed for 5 minutes, scraping down sides often.
Add dry ingredients to creamed mixture alternately with cream.
Stir in raisins and turn into baking pans.
Preheat oven to 350 degrees and bake: 12 cup bundt pan: 70 to 80 minutes; or 2 – 6 cup bundt pan: 40 to 45 minutes.
This cake gets very brown on top.
Cool 10 minutes, then remove from pans.
Brush with rum and butter glaze.
Allow cake to absorb and repeat until glaze is used up.