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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Rum raisin Ring Cake Recipe

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This recipe for Rum raisin Ring Cake is from The Kellner Family Cookbook over a 96 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (20 oz.) Dole crushed pineapple in syrup or juice
1½ cups sugar
½ cup butter,softened
3 eggs
1 tsp. vanilla extra
2½ cups all-purpose flour
1 tsp. Baking power
1 tsp. Baking soda
1 tsp. allspice
½ tsp. salt
½ cup dark rum
1 cup raisins
1 cup chopped walnuts

Rum Glaze

3 tbsp. dark rum
3 tbsp. reserved pineapple juice or syrup
2 tbsp. softened butter
3 cups powdered sugar
Directions:
Directions:
Drain pineapple, pressing out 1 1/4 cups pineapple syrup or juice; reserve 1/4 cup for for cake, and 3 tbsp. for glaze.

Cream sugar and butter. Beat in eggs and vanilla. Combine flour, baking power, soda, allspice and salt. Beat in flour mixture in thirds, alternating with reserved 1/4 cup pineapple liquid and rum. Stir in pineapple, raisins and nuts. Spoon into well greased 10 inch bunt pan.

Bake in 350 º F. oven 50 to 55 minutes until wooden toothpick inserted comes out clean.

Invert on wire rack to cool completely. Spoon rum glaze over cooled cake

Makes 16 servings

Rum glaze

Beat until blended; 2 tbsp. reserved pineapple liquid, 3 tbsp. rum, 2 tbsp. softened butter and 3 cups powdered sugar.

 

 

 

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