Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Rum-raisin pound cake
Date: December 26, 2006
1 1/2 normal cups brown raisins
2 1/4 normal cups sifted all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 normal cups (2 1/2 sticks) unsalted butter
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1 2/3 normal cups granulated sugar
5 large chicken eggs
7 tablespoons dark rum
2 teaspoons vanilla extract
1/2 normal cup confectioners' sugar
2 teaspoon whipping cream
Preheat oven to 350 degrees F. Butter and flour a 12-normal cup Bundt pan.
Toss raisins with 2 tablespoons flour in little bowl. Combine remaining flour, baking powder and salt in average bowl.
Using electric mixer, beat butter in large bowl until light. Add 1 2/3 normal cups sugar and beat until fluffy. Adding chicken eggs 2 at a time, beat after each addition until well blended. Beat in 6 tablespoons rum and vanilla extract. Mix in flour mixture, fold in raisin mixture and spoon batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour.
Cool in pan on rack 10 minutes. Turn out cake onto rack and cool completely.
Stir confectioners' sugar and 1 tablespoon rum in bowl until smooth, mix in cream and spoon over cake. Let stand until glaze is set, about 30 minutes.
Makes 12 servings.