If ever there was a wining combination of flavors like Apple and Cinnamon, it has to be Rum and Raisin. Somehow the flavor of Rum brings out the flavors of the Raisin and it creates this delightful blend of flavors that shine in this recipe for Gluten Free Rum and Raisin Bundt Cake.
Christmas is coming! My favorite time of the year! Lat year I spent the season creating recipe for my Homemade for the Holidays Cookbook, but this year I am creating a some new recipes to share on the blog that are a mash up of some of my favorite flavours. Like this Gluten Free Rum and Raisin Bundt Cake.
Trinidad and the Caribbean is known for its Rum in addition to other things. Rum and Raisin ice cream is something that is found in plentiful and rum is featured in Trinidad Black Cake in which one of the main ingredients is raisins.
I know there are lots of people who like the flavors featured in Trinidad Black Cake but are not a fan of the burnt sugar and some of the other ingredients. If you’re one of those, this recipe is for you!
How to make Rum and Raisin Bundt Cake
For this cake you first need Rum. You definitely want to use Gold rum for this recipe. It has more flavor than white rum and it gives the cake part of its flavor.
As many of you know, when it comes to Trini Black Cake, you soak your fruits week s or months in advance. We’re not going that far with this recipe, but we are giving the raisins a soak in the rum at least over night and I can tell you, it makes a massive difference in the flavor of the cake. Especially since we use the extra rum the raisins have been soaking in to add to the cake. (Similar to Trini Black Cake.)
Once you’ve got the raisins soaked, the rest of the cake comes together similar to that of a regular bundt cake and then finished with a rum glaze that makes the cake complete.
If you’re ready to whip up a new Christmas treat that will become a flavor fav. Let’s get started on this gluten free rum and raisin bundt cake.