Name: Rum-Soaked Raisin Caramel Cake
Yield: Makes 12 to 14 Servings (one 9 cup [2.1 l] Bundt Cake)
Cuisine: Indian
Ingredients: 1 Tbsp unsalted butter, melted, plus 1 cup [220 g] at room temperature; ½ tsp fine sea salt; ⅔ cup [100 g] chopped dried apricots or pineapples; 1½ cups [360 ml] spiced rum; 5 large eggs, at room temperature; 1½ cups [210 g] mixed raisins; 1½ tsp baking powder; 3½ cups plus 2 Tbsp [715 g] sugar; ½ cup [110 g] chopped candied ginger; ⅓ cup [50 g] chopped raw cashews; 3½ cups plus 2 Tbsp [500 g] all-purpose flour; ½ cup [120 ml] water; ¼ tsp cream of tartar

Preparation info

Makes
12 to 14
Servings ( one 9 cup [ 2.1 l ] Bundt Cake)

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

Fruit cake is a matter of pride for many Indian Catholics. In fact, I don’t think I’ve ever been to a wedding or spent a Christmas where people didn’t serve it. As soon as Christmas ends in December, people start soaking their raisins in large jars of Old Monk rum (an Indian brand of spiced rum available in America) for the following Christmas. This is my grandmother’s recipe, with a few modifications.