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Rum Cake with Raisins

Name: Rum Cake with Raisins
Prep time: 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Latin American
Ingredients: 5 cups pieces of hard bread; 2 cups milk; 1/4 cup raisins; 4 tablespoons rum; 1 teaspoon vanilla extract; 4 tablespoons melted butter; 6 whipped eggs; 1 can condensed milk; 1 pinch of salt

Prep 15 min
Total 1 hr 15 min
Ingredients 9
Servings 6

Those who know me know that the pastries I enjoy making most are all traditional Colombian recipes. I love making them because they're a way for me to tell my kids about the dishes I enjoyed when I lived in Colombia. One of the traditional Colombian pastries I love most is rum cake with raisins. It's a simple pastry, but that doesn't make it any less delicious. Quite the opposite! It’s packed with so much flavor that one bite just won't cut it. Personally, I love the creamy and soft texture typically found in this type of cake. And as you can see in the photo, this recipe is no exception! I also don't like my bread to take a back seat in this dish, but rather be an integral component that absorbs the juicy flavors and gives us spongy and delicious bites each and every time.

Ingredients

5 cups pieces of hard bread
2 cups milk
1/4 cup raisins
4 tablespoons rum
1 teaspoon vanilla extract
4 tablespoons melted butter
6 whipped eggs
1 can condensed milk
1 pinch of salt

Directions

1

Preheat the oven to 350 °F.
2

Mix the pieces of bread with the milk and let sit for 15 minutes.
3

Add the rest of the ingredients and mix well.
4

Add the mixture to a previously greased and floured mold and bake for one hour.

If you like, omit the rum and add 4 tablespoons of orange juice instead.

No nutrition information available for this recipe

Those who know me know that the pastries I enjoy making most are all traditional Colombian recipes. I love making them because they're a way for me to tell my kids about the dishes I enjoyed when I lived in Colombia. One of the traditional Colombian pastries I love most is rum cake with raisins. It's a simple pastry, but that doesn't make it any less delicious. Quite the opposite! It’s packed with so much flavor that one bite just won't cut it. Personally, I love the creamy and soft texture typically found in this type of cake. And as you can see in the photo, this recipe is no exception! I also don't like my bread to take a back seat in this dish, but rather be an integral component that absorbs the juicy flavors and gives us spongy and delicious bites each and every time.