Here's another one of my favorites. Hope you enjoy this, as much as I do.
BELIZEAN BUTTER RUM RAISIN CAKE
1/4 c. Rum
1/4 c. raisins
1 c. butter, soft
1 c. sugar
3 eggs
2-1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
Pour rum over raisins and set aside. Cream butter until light and fluffy. Slowly add sugar and eggs, beating after each addition. Continue beating for 3-5 minutes. Fold in raisins with rum. Together sift flour, baking powder, and salt; stir them into batter. Pour into greased and floured baking tin. Bake in a preheated oven at 350 degrees for 35 minutes. Makes enough to serve 8.
RUM SAUCE
1 c. natural milk
1 Tbsp. vanilla
3 egg yolks
1/3 c. sugar
2 Tbsp. dark Rum
Place all ingredients except the rum into a blender and blend for one minute. Pour into a saucepan and place on stove over moderate heat; stir constantly but do not boil. Remove from heat and add rum. Pour a little rum sauce over each slice of your Butter Rum Raisin Cake when serving. Then wait for everyone to ask you for the recipe.
1/4 c. Rum
1/4 c. raisins
1 c. butter, soft
1 c. sugar
3 eggs
2-1/4 c. flour
2 tsp. baking powder
1/2 tsp. salt
Pour rum over raisins and set aside. Cream butter until light and fluffy. Slowly add sugar and eggs, beating after each addition. Continue beating for 3-5 minutes. Fold in raisins with rum. Together sift flour, baking powder, and salt; stir them into batter. Pour into greased and floured baking tin. Bake in a preheated oven at 350 degrees for 35 minutes. Makes enough to serve 8.
RUM SAUCE
1 c. natural milk
1 Tbsp. vanilla
3 egg yolks
1/3 c. sugar
2 Tbsp. dark Rum
Place all ingredients except the rum into a blender and blend for one minute. Pour into a saucepan and place on stove over moderate heat; stir constantly but do not boil. Remove from heat and add rum. Pour a little rum sauce over each slice of your Butter Rum Raisin Cake when serving. Then wait for everyone to ask you for the recipe.
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