Best Rum Cake With Rum Raisin Ice Cream And Island Fruit Recipes

Rum N Raisin Ice Cream Cake image

Provided by OzLolly

Time P1DT15m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 cup raisins, chopped
1/4 cup glace red cherries, chopped
1/4 cup glace green cherries, chopped
1/4 teaspoon mixed spice
1/2 teaspoon finely grated orange rind
2 tablespoons dark rum
2 liters vanilla ice cream, softened
80 g dark chocolate, chopped
1/3 cup hazelnuts, toasted and chopped
chocolate curls, to decorate
cocoa powder, to decorate

Steps:

Combine fruits, rind and mixed spice with rum and let stand overnight.
Line 19cm square cake tin with plastic wrap and freeze until required.
Combine softened ice cream with fruit mixture, chocolate and nuts.
Spoon into prepared pan, cover and freeze overnight.
Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.

Nutrition Facts : Calories 304.8, Fat 17.4, SaturatedFat 9.5, Cholesterol 44, Sodium 83.2, Carbohydrate 36.1, Fiber 2.8, Sugar 28.6, Protein 5.4

Holiday Rum & Raisin Cake image

Provided by Nanna D

Categories Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

Steps:

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 alternatly 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 & Butter Glaze.
Allow cake to absorb and repeat until glaze is used up.
GLAZE: Melt ½ cup butter in saucepan; add 1 cup sugar and ¼ cup water.
Boil for 5 minutes, stirring constantly. Remove from heat and stir in ½ cup rum. Cool slightly.