Rhubarb Raisin Rum Ble Cake
From jo_jo_ba 13 years ago
- 50 minutes to make
- Serves 20
Rum-soaked raisins and home-grown rhubarb team up with a spicy, eggless coconut and buttermilk batter for a unique twist on breakfast fare.
Ingredients
- 1 cup dark raisins shopping list
- 1/3 cup spiced rum shopping list
- 1/3 cup warm water shopping list
- ¼ cup sugar shopping list
- ¼ cup packed brown sugar shopping list
- 1/2 cup low-fat cream cheese shopping list
- 1 tsp vanilla shopping list
- 1 cup flour shopping list
- 1 cup whole wheat flour shopping list
- 2 tbsp sweet rice flour (optional, can use cornstarch) shopping list
- ¾ cup graham cracker crumbs shopping list
- 1 tbsp baking powder shopping list
- 1/2 tsp salt shopping list
- 1 tsp allspice shopping list
- 1/2 tsp ground ginger shopping list
- ½ cup shredded unsweetened coconut shopping list
- 2 cups buttermilk shopping list
- 2 cups diced rhubarb (fresh or frozen) shopping list
How to make it
- In a small bowl, combine raisins, rum and water. Let sit overnight, then drain any residual liquid.
- Preheat the oven to 350F, grease 2 loaf pans.
- Cream together sugars and cream cheese, then beat in vanilla.
- Whisk together flours, graham crumbs, baking powder, salt, allspice, ginger and coconut.
- Alternating with the buttermilk, add flour mixture and buttermilk to the creamed mixture.
- Fold in the soaked raisins and rhubarb.
- Bake loaves for 50 minutes, until they test done.
- Cool 30 minutes in the pans before turning out and cooling completely.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- kristopher San Francisco, CA
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Oh Yes, I cannot wait to bake one of these & sink my teeth into a slice. Fantastic. 5 forks
brianna
in loved it
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Wonderful recipe.
kristopher
in San Francisco loved it
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