When I tasted the batter before baking, it was like, “Wowza! That’s a lot of rum!” So much so, I thought the result wouldn’t be edible. But I baked the batter off anyway and happily, the overly-rummy-ness dissipated leaving me with a platter of very moist, perfectly rummy cake squares. The recipe, which we adapted from a 1990 charity-benefit cookbook, is billed as a bar cookie, but this is truly a cake. (I imagine it would be very good layered and frosted, too.)
Makes 1, 9 x 13 pan of cake squares
Very Rummy Cake Ingredients
- 2/3 cup raisins
- 1 cup rum
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 2 eggs
- 1/3 cup dark corn syrup
- 3 Tbsp sour cream
- 1/3 cup toasted pecans, chopped
- 1 tsp vanilla
- Heat raisins in rum in microwave for 30 seconds. Set aside to steep overnight.
- Sift flour, baking powder, soda and salt together onto a piece of waxed paper. Set aside.
- In the bowl of a stand mixer at medium speed, cream butter and sugar together for 3 minutes until light and fluffy. Add eggs, one at a time, still beating at medium speed.
- Mix sour cream and syrup together.
- Alternating in several additions, whisk dry ingredients in to the egg butter mixture alternating with sour cream and syrup mixture.
- Stir in rum & raisins, pecans and vanilla.
- Line a 9 x 13 baking pan with parchment paper and grease well. Pour batter into prepared pan. Bake at 350 for 35 minutes. Cool on rack. Cut into squares. Dust with confectioners sugar.