Table of Contents
Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl. Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy. Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum.
Place raisins in a bowl and pour 2/3 cup rum over raisins. Sift flour, cinnamon, baking powder and salt into another bowl. Beat eggs until light. Beat in sugar and continue beating, about 5 minutes, until very light and creamy.
Drain raisins, reserving rum. Add flour mixture to egg mixture alternately with drained rum. Fold in brown butter, leaving any sediment in bottom of cup. Fold in raisins. Spread in pan and bake 40 minutes until lightly browned and tester comes out clean. Spoon remaining 3 tablespoons rum over cake. Cool. Remove from pan.
I added a little extra rum and soaked my raisins in it after first soaking them in 1/3 cup boiling water. Used 1 cup white and 2/3 cup brown sugar, and added 1/2 cup applesauce since others found the cake dry. Mine came out fabulous! I dont make a lot of pound cake so I dont have much to compare it to, but its ok – could use a stronger rum flavour.
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