Mama's Rum Raisin Bundt Cake From 'Everyday Cake' Recipe on Food52 (2024)

Directions

1. Heat the oven to 325°F. Lightly but evenly grease a 10- to 12-cup Bundt pan and dust the inside with flour.
2. In the bowl of a stand mixer, whisk together by hand the flour, sugar, pudding mix, baking powder, and salt. In a medium bowl, use the same whisk to combine the eggs, milk, rum, oil, and vanilla until smooth.
3. Add the butter to the dry ingredients. Fit the mixer with the paddle attachment and beat on low speed until the butter is incorporated and the mixture resembles coarse sand with no visible chunks, 2 to 3 minutes.
4. Pour in half of the egg mixture and beat on low speed until the flour mixture is hydrated. Stop the mixer, scrape down the bottom and sides of the bowl, and pour in the remaining egg mixture. Beat on low speed until fully incorporated. Thebatter will be thin and runny at this point. Scrape down the bowl, then slowly increase the speed to medium and beat for 1 minute. Pause to scrape the bowl again, then beat for another 30 seconds—the batter will be smooth, pale in color, and very thick. Stir in the raisins and walnuts by hand to incorporate.
5. Scrape the batter into the prepared pan and smooth out the top. Bake until the cake is golden, looks set, and a tester inserted into the center comes out clean, 55 to 70 minutes. Remove the cake from the oven and allow to slightly cool.
6. While the cake is baking, make the glaze. In a small saucepan, combine the sugar, butter, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook, without stirring, for 5 to 7 minutes, or until the syrup thickens slightly. Remove from the heat and stir in the rum and vanilla.
7. Poke holes all over the top of the warm cake with a wooden skewer or chopstick. Gradually pour three-quarters of the glaze over the cake, allowing it to absorb the glaze before adding more. Allow the cake to cool for 15 to 20 minutes before inverting and releasing it onto a wire rack. Brush with the remaining glaze; if it has thickened, simply rewarm over low heat.
8. Allow the cake to completely cool before transferring to a serving plate. This cake is best the next day and gets better with age; it keeps well wrapped at room temperature for up to 5 days.