Cooking with Hope: Create a guest-pleasing Christmas menu

Published: Thursday, December 12, 2013 at 17:05 PM.

1     tablespoon confectioners’ sugar

Preheat oven to 350 degrees.

In a small microwave safe bowl stir raisins and rum; microwave on HIGH for 30 seconds. Cool for 20 minutes. Set aside.

In a bowl whisk together cake flour, baking powder, baking soda, and salt. Place butter in a large bowl and beat with an electric mixer at medium speed until smooth. Add 1-cup granulated sugar, orange rind, ¼ cup rum, and vanilla, beat on medium for 4-5 minutes until fluffy. Add eggs, one at a time, beating well after each mixture.

Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.

Drain raisins, and reserve rum. Stir raisins and pecans into batter. Pour batter into a 10-cup Bundt pan coated with baking spray. Bake at 350 degrees for 40-50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and place on a serving plate.

In a saucepan combine 1/3 cup granulated sugar, corn syrup, and 2 tablespoons water, bring to a boil and cook for 1-2 minutes. Remove from heat and stir in reserved rum. Brush rum syrup over warm cake. Cool completely then sprinkle with powdered sugar just before serving.

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