Rum-raisin bundt cake

PREP TIME

30 min

TOTAL TIME

1 h 25 min

Serves

* PLUS 1 hour 20 min cooling time

Photo, Roberto Caruso.

Ease the holiday rush with a Rum-Raisin Bundt Cake, perfect for a lazy breakfast, afternoon tea or any family gathering. Let people serve themselves — because that’s how they’ll get the biggest piece.

Ingredients

1 tbsp unsalted butter , softened
1 1/2 tsp all-purpose flour

Batter

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

Sour Cream Glaze

1/4 cup sour cream
1 1/2 cups icing sugar

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.