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Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze

Recipe information

  • Yield

    Makes one 12-cup bundt cake

Ingredients

10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for the pan
3 cups all-purpose flour, plus more for dusting
1 cup raisins
3/4 cup dark rum
1 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups plus 2 tablespoons packed light-brown sugar
6 large eggs
2 teaspoons pure vanilla extract
3/4 cup plus 2 tablespoons heavy cream
1 cup sweetened flaked coconut
1 cup granulated sugar

Preparation

  1. Step 1

    Preheat the oven to 325°F. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak the raisins in 1/2 cup rum.

    Step 2

    Whisk together the flour, salt, and baking powder; set aside. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in the eggs, 1 at a time. Add the vanilla. On low speed, mix in the flour mixture in 3 additions, alternating with 2 additions of 6 tablespoons cream each (12 total). Mix in the raisin mixture and the coconut. Transfer the batter to the prepared pan; smooth the top.

    Step 3

    Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in the pan on a wire rack 20 minutes. Run a thin knife around the sides of the cake; unmold. Let cool.

    Step 4

    Heat the granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until the sugar is dissolved and the syrup is clear. Cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in the remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.

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Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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