Top 5 Raisin Bundt Cake Recipes

The main issue with baking cakes that have grains in them, like dried fruit or chocolate chips, is that the grains sink to the bottom. Theoretically, there are some approaches that could be used to stop this For instance, placing the ingredients in the oven immediately after mixing them (so they don’t have a chance to wait and sink to the bottom), dipping the grains in flour before adding them to the cake mix (so that they stick to the dough and not collapse with the flour), and preheating the oven (so that the cake starts to bake immediately, the ingredients have a chance to sink to the bottom again). use a little more flour to make the cake dough a little thicker than usual (so that the fluidity decreases and the ingredients hold)

Even though all of these techniques are used in practice, they occasionally may not be effective. There are 2 possible reasons for this;.

For instance, raisins are dipped in flour before being added to the dough, but they are then whisked with a mixer once more. When you do this, there is no need to flour the grapes because the flour is thoroughly incorporated into the dough by the grapes’ rapid rotation.

Here is 5 recipe(s):

Rum-Raisin Bundt Cake

The Rum-Raisin Bundt Cake is the ideal cake to give as a gift. There is enough batter to make a 10-cup Bundt cake and six mini Bundts.

Total: 2h30min

Yield: Serves 16 (serving size: 1 slice)

Nutrition Facts: calories 307 calories, Carbohydrate 46. 4 g, Cholesterol 44 mg, Fat 11. 3 g, Fiber 0. 8 g, Protein 4 g, Saturated Fat 2. 9 g, servingSize None, 183 mg of sodium, no sugar, no trans fat, and no unsaturated fat.

Ingredients:

• ⅔ cup golden raisins
• 3 tablespoons dark rum (such as Myers’s)
• 12 ounces cake flour (about 3 cups)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup unsalted butter, softened
• ½ cup canola oil
• 1 ⅓ cups granulated sugar, divided
• 1 tablespoon grated orange rind
• 1 tablespoon grated lemon rind
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup 2% reduced-fat milk
• Baking spray with flour
• 3 tablespoons light-colored corn syrup
• 2 tablespoons water
• 1 tablespoon powdered sugar

Instruction:

1. Preheat oven to 350°.
2. In a tiny microwave-safe bowl, combine the raisins and rum. Microwave on HIGH for 30 seconds. Cool to room temperature.
3. Level with a knife after weighing or lightly spooning flour into dry measuring cups. Whisk together the flour and the following three ingredients (through the salt) in a bowl. Using a mixer, beat the butter in a large bowl at medium speed until it is smooth. Add oil, a cup of sugar, the rinds, and the vanilla; beat on medium speed for three minutes, or until the mixture is light and fluffy. One at a time, beat well after each addition of an egg. Beginning and ending with the flour mixture, add the milk to the butter mixture in a series of additions. Drain raisins through a sieve over a bowl; reserve liquid. Stir raisins into batter. Pour the batter into a baking spray-coated 10-cup Bundt pan. A wooden pick inserted in the center of the dish should come out clean after 40 minutes of baking at 350°. Cool in pan 10 minutes on a wire rack. Remove from pan; place on serving plate.
4. In a small saucepan, combine the remaining 1/3 cup of granulated sugar, corn syrup, and 2 tablespoons water. Bring to a boil. Cook 1 minute. Remove pan from heat; stir in reserved rum. Brush syrup over warm cake. Cool completely. Sprinkle with powdered sugar.

Cinnamon Raisin Bundt Cake

Why not make a bundt cake with the same flavors as cinnamon raisin bread and bagels? It would be a delicious treat for the holidays.

Prep: 20min

Total: 65min

Yield: 16

Serving Size: 1 serving

Nutritional Information: ServingSize 1 serving; calories 311 kcal; carbohydrate 51 g; protein 6 g; fat 10 g; saturated fat 6 g; cholesterol 63 mg; sodium 349 mg; fiber 2 g; sugar 28 g.

Ingredients:

• 3/4 cup butter, (softened)
• 1 1/4 cups sugar
• 3 large eggs, (room temperature)
• 1 1/2 cups plain Greek yogurt
• 2 teaspoons vanilla extract
• 3 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 tablespoons cinnamon
• 2 cups golden raisins
• 1 tablespoon confectioner’s sugar, (for garnish (optional))

Instruction:

1. Preheat oven to 350 degrees. Bundt pan interior should be liberally sprayed with non-stick cooking spray. Set aside.
2. Butter and sugar should be creamed together in a stand mixer bowl.
3. Clean the bowl, then gradually add each egg, beating the mixture well after each addition.
4. Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Using a spatula, stir into the butter mixture until fully incorporated.
5. Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl before placing it back into the mixer base. Beat the flour into the butter and yogurt mixture using a mixer set to low speed. Just combine the flour until it is incorporated; do not overmix.
6. Just combine the raisins into the batter after adding them.
7. Place the batter in the bundt pan that has been prepared and level the top with a spatula.
8. Tap the pan very aggressively onto a cutting board. This will assist in leveling out the batter and assisting the thick batter in settling into the bundt pan.
9. Bake for 45 minutes. By sticking a wooden toothpick into the cake’s center, you can determine whether the cake is finished baking. If the toothpick comes out clean, the cake is done. Repeat the toothpick test after another five minutes if there is wet cake batter visible on the toothpick.
10. When the cake is finished baking, remove it from the oven and leave the pan on a wire cooling rack for 15 minutes. Turn the cake out onto the wire cooling rack to finish cooling after the allotted 15 minutes have elapsed.

Mama’s Rum Raisin Bundt Cake From ‘Everyday Cake’

An effortless holiday dessert, this glazed rum raisin bundt cake is ideal for entertaining, family get-togethers, Christmas, and more.

Prep: 30min

Yield: Serves 8 to 10

Ingredients:

• 2 1/4 cups of all-purpose flour, less 1 tablespoon (285g), plus additional flour for dusting
• 1 1/2 cups (300g) granulated sugar
• 1 (3.4oz) box French vanilla or vanilla instant pudding mix
• 2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 4 eggs, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120ml) light or dark rum
• 1/4 cup (60ml) vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup (170g) unsalted butter, cubed, at room temperature
• 3/4 cup (115g) golden raisins
• 3/4 cup (85g) toasted walnuts, chopped (optional)
• 1/2 cup (100g) granulated sugar
• 1/4 cup (55g) unsalted butter
• 2 tablespoons water
• 1/4 cup (60ml) light or dark rum
• 1/2 teaspoon vanilla extract

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the oven to 325°F. Grease a 10- to 12-cup Bundt pan lightly but uniformly, then flour the interior. The flour, sugar, pudding mix, baking powder, and salt should be whisked together by hand in the bowl of a stand mixer. Use the same whisk to thoroughly combine the eggs, milk, rum, oil, and vanilla in a medium bowl. ‘Add the butter to the dry ingredients.’ ‘, ‘@type’: ‘HowToStep’, ‘text’ Attach the paddle to the mixer, and beat on low speed for two to three minutes, or until the mixture resembles coarse sand and there are no chunks visible. ‘Pour in half of the egg mixture and beat on low speed until the flour mixture is hydrated. ‘, ‘@type’: ‘HowToStep’, ‘text’ Turn off the mixer, clean the bowl’s bottom and sides, and add the remaining egg mixture. Beat on low speed until fully incorporated. The batter will be thin and runny at this point. Clean the bowl, gradually raise the speed to medium, and beat for one minute. The batter will be smooth, light in color, and very thick after 30 seconds of beating after pausing to scrape the bowl once more. Stir in the raisins and walnuts by hand to incorporate. ‘Scrape the batter into the prepared pan and smooth the top. ‘, ‘@type’: ‘HowToStep’, ‘text’ Bake for 55 to 70 minutes, or until the cake is golden, appears to be set, and a tester inserted into the center comes out clean. Take the cake out of the oven and let it cool slightly. “”, “@type”: “HowToStep”, “text”: “Make the glaze while the cake bakes.” In a small saucepan, combine the sugar, butter, and water. Heat to a medium-high boil, then lower the heat to a simmer. Cook for 5 to 7 minutes without stirring, or until the syrup slightly thickens. Stir in the rum and vanilla after taking the pan off the heat. ‘Poke holes all over the top of the warm cake with a wooden skewer or chopstick.’ ‘, ‘@type’: ‘HowToStep’, ‘text’ Pour about three-quarters of the glaze onto the cake and let it soak it up before adding more. After the cake has cooled for 15 to 20 minutes, flip it over and transfer it to a wire rack. The remaining glaze should be applied; if it has thickened, simply rewarm it over low heat. ‘Let the cake cool completely before transferring it to a serving plate,’ ‘@type’: ‘HowToStep’ This cake keeps well wrapped at room temperature for up to 5 days, but it tastes best the next day and improves with age. ‘}].

Apple-Raisin Bundt Cake

When you take a bite of this rich, traditional dessert, you immediately feel at home. It is stuffed with nuts and raisins and has a pleasant mixture of spices.

Prep: 20min

Total: 01h20min

Yield: 12-16 servings.

Nutritional Information: 426 calories, 13g of fat (6g saturated), 24mg of cholesterol, 232mg of sodium, 76g of carbohydrate (51g sugars), 2g of fiber, and 6g of protein.

Ingredients:

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 1 cup plus 2 tablespoons strawberry jam
• 3-1/3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1-1/2 teaspoons ground nutmeg
• 3/4 teaspoon each ground allspice, cloves and cinnamon
• 1-1/2 cups buttermilk
• 1-3/4 cups raisins
• 3/4 cup chopped walnuts
• 3/4 cup chopped peeled apple
• GLAZE:
• 1 cup confectioners’ sugar
• 4 teaspoons whole milk

Instruction:

Cream butter and sugar in a sizable bowl until light and fluffy. Stir in jam. Buttermilk and the flour mixture should be added to the creamed mixture alternately, with each addition being thoroughly beaten. Stir in the raisins, walnuts and apple. Pour into a greased and floured 10-in. fluted tube pan. until a toothpick inserted in the center of the cake comes out clean after baking for an hour at 350°. Before removing from pan to a wire rack, let cool for 10 minutes. Combine glaze ingredients; drizzle over cake.

Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze

A coconut Bundt cake lavishly uses dark rum; plump raisins that have soaked in the spirit are added to the batter, and a sweet, sticky glaze is drizzled on top.

Ingredients:

• 10 ounces (2 1/2 sticks) of softened unsalted butter plus additional for 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

Instruction:

1. Preheat oven to 325 degrees. Butter a 12-cup Bundt pan, then sprinkle flour in it and tap out any extra. Soak raisins in 1/2 cup rum.
2. Whisk together flour, salt, and baking powder; set aside. Put butter and brown sugar in the paddle attachment of an electric mixer and blend on medium speed until smooth. Mix in eggs, one at a time. Add vanilla. On low speed, alternate adding three additions of the flour mixture with adding two additions of six tablespoons of cream each (12 total). Mix in raisin mixture and coconut. Transfer batter to prepared pan; smooth top.
3. 1 hour 55 minutes of baking time, rotating the pan halfway through, or until a cake tester comes out clean. Let cool in pan on a wire rack 20 minutes. Run a thin knife around sides of cake; unmold. Let cool.
4. Granulated sugar and 1/4 cup water are heated in a small saucepan over medium heat while being gently stirred every so often to ensure that the sugar dissolves and the syrup becomes clear. Cook the syrup without stirring until it boils, then wipe the pan’s sides with a wet pastry brush to avoid crystallization. Let boil, gently swirling, until medium amber. Remove from heat. Add the final 1/4 cup of rum and 2 tablespoons of cream slowly. Let cool, stirring, until thickened. Drizzle over cake.

Bundt Cake || How To Make Bundt Cake With Raisins

FAQ

Why is nothing bundt cakes so moist?

The shape of a bundt pan exposes more of the cake mix to high temperatures than a regular cake tin, which is why bundt cake needs to be moist. Due to the addition of wet ingredients to the cake batter to ensure an even cooking of the cake, this recipe produces a perfectly moist lemon bundt cake.

How do you keep raisins from sinking to the bottom of a cake?

Before incorporating them into your cake batter, lightly dusted dried fruits, such as cranberries or raisins, can reduce the likelihood that they will sink. Simply combine the fruit with a small amount of flour in a small bowl, add the lightly dusted fruit to your cake batter, and proceed with the remaining steps as directed.

What makes a bundt cake different from regular cake?

Bundt cakes differ from other cakes in a number of ways, including: Bundt cake pans have fluted edges, giving the cakes an elegant appearance even before decoration. The cakes emerge from the pans with a donut-shaped shape because of the holes in the middle of the pans. The hole helps the cakes cook more evenly.

Can you use a regular box cake mix in a bundt pan?

The good news is that you can definitely make regular cakes in your preferred Bundt pan. Mark advises sticking to the traditional layer cake, pound cake, and sheet cake recipes. You can bake all of these in your preferred fluted cake pan.