For 30 minutes to 23 hours before baking the cake, mix raisins and rum in small bowl. Cover and leave at room temperature When ready to bake, preheat the oven to 350@.

Zest of one orange 2 cups powdered sugar 1. Soak raisins in rum, preferably overnight, until they are nice and plump. Preheat the oven to 325 degrees. Butter two 9-inch cake pans; line the bottoms ...

Valerie Serao of Stony Point, N.Y., was looking for the recipe for a carrot cake that she thinks might have been published in The New York Times in the late 1970s. Through many moves over the ...

Fold in raisins and their rum, and then the apples. While the cake is baking, heat the apricot jam. Bake the cake until a knife inserted into the center comes out clean, 50-60 minutes.

Servings: Makes one 9-by-5-inch cake (about 12 servings) Time: Rum-soaked Raisins ½ cup (80g) Sun-Maid California Sun-Dried Raisins 2 tablespoons dark rum ¼ teaspoon ground cinnamon Whipped ...

Brown the Butter: Heat 1.5 cups of butter in a saucepan over medium heat until golden brown. Cool to room temperature before starting the recipe. Preheat oven to 350°F. Grease a bundt pan with ...

Let sit at least 10 minutes. Add raisins with rum and mix well. Set aside while proceeding. In a bowl, combine the three nuts and mix. Remove 1/3 cup for bottom crust and 1/3 cup for top of pie.

Add raisins along with remaining rum, 2 cups of milk, eggs, and sugar. Mix well. Look for a texture of oatmeal. Add milk as you need it to achieve this texture. Add vanilla, butter and stir well.