Comfort Food: Spiced Raisin Rum Cake

Original post date December 21, 2012.
This is my second most requested recipe for this time of year.
Using 2-3 smaller cake or loaf pans makes this cake an easy 
option for sharing.

Warm and spicy, sweet and moist...This is not your gramma's fruitcake.  It is one of my Mother's fruitcake recipes so be careful with those fruitcake jokes.  There are no eggs in this recipe and you can easily swap out the butter for vegetable oil or soy based margarine.  My Mom only ever made this for Christmas, but I find myself craving it all winter long.  Molasses is a good source of Iron so this magic cake can't be all that bad for you right?

Boil Liquid Ingredients for 10 minutes:
1 cup brown sugar
1 cup molasses
1 cup butter or 3/4 oil
1 1/2 cups dark raisins
2 cups water

Add Spice & Flavour then cool at room temperature for at least 2 hours:
2 tsp cinnamon
2 tsp cloves
2 tsp allspice
2 tsp Rum extract or 1 Tablespoon Dark Rum

Combine Dry Ingredients into the wet with a dough hook:
2 tsp baking powder
1/2 tsp baking soda
3 1/2 cups flour

Preheat oven to 325 F.
Pour batter into greased cake or loaf pans.
Bake 45 to 65 minutes (Turn oven down to 275 F after 20 minutes).
Tooth pick test the middle of the cake/s.  A clean, batter free toothpick will indicate doneness.

*I use 3 medium/1.5 cup loaf pans, so this decreases the bake time to about 40-50 minutes. This is my Mom's recipe and she always used a big Bundt pan which took about 60 minutes to bake.


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