Rum-raisin bundt cake Recipe

Name: Rum-raisin bundt cake
Prep time: 30 min
Total time: 1 h 25 min
Yield: 16 servings
Ingredients: 1 tbsp unsalted butter, softened; 1 1/2 tsp all-purpose flour; 1 1/2 cups raisins; 1/2 cup dark rum; 3 1/2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 1/4 tsp ground nutmeg; 1/4 tsp cinnamon; 3/4 cup unsalted butter, softened; 1 1/2 cups granulated sugar; 4 eggs; 2 tsp vanilla; 1 cup sour cream; 2 Golden Delicious apples, peeled and grated; 1/4 cup sour cream; 1 1/2 cups icing sugar

Ingredients

1 tbsp unsalted butter, softened
1 1/2 tsp all-purpose flour
1 1/2 cups raisins
1/2 cup dark rum
3 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 eggs
2 tsp vanilla
1 cup sour cream
2 Golden Delicious apples, peeled and grated
1/4 cup sour cream
1 1/2 cups icing sugar

PREP TIME 30m	TOTAL TIME 1h25m
YIELD 16 servings

Instructions

PREHEAT oven to 350F.
MIX butter and flour in a small bowl, then brush inside a 10-cup Bundt pan.
MICROWAVE raisins and rum in a bowl for 1 1/2 min. Stir, then cover with plastic wrap.
WHISK flour, baking powder, baking soda, salt, nutmeg and cinnamon in a medium bowl. Beat butter and sugar in a large bowl, using an electric mixer on medium until pale and fluffy, 3 min. Beat in eggs, 1 at a time, beating after each addition, then vanilla. Beat in half of the flour mixture on low, then sour cream, then the remaining flour mixture. Fold in raisin mixture and apples. Scrape into prepared pan and smooth top.
BAKE until a skewer inserted into centre comes out clean, about 55 min. Cool for 20 min. Invert cake onto rack and cool completely, about 1 hr.
GLAZE: Whisk sour cream in a bowl, adding icing sugar, 1/2 cup at a time, until smooth. Drizzle over cake.