Coconut Rum Raisin Bundt Cake with Rum Caramel Glaze
Ingredients
- 10 ounces (2 1/2 sticks) unsalted butter, softened, plus more for pan
- 3 cups all-purpose flour, plus more for dusting
- 1 cup raisins
- 3/4 cup dark rum
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 3/4 cups plus 2 tablespoons packed light-brown sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup plus 2 tablespoons heavy cream
- 1 cup sweetened flaked coconut
- 1 cup granulated sugar
Instructions
Coconut Rum-Raisin Bundt Cake with Rum-Caramel Glaze serves 14 original recipe by Martha Stewart.
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