Icing is for kids. Pro Tip: Get a cake with liquor in it instead. I keep the raisins for my Rum Raisin Cake soaking in rum until they are ready to burst. For a little more booziness, I bake rum in the batter and then saturate the cake with buttery rum syrup while it’s still warm from the oven. Voila! Cake for people who love cake but hate icing.

Each Rum Raisin Cake measures 10" x 4" and serves 12 people. I recommend eating it warm with a scoop of vanilla ice cream. 😉

INGREDIENTS:

FLOUR, SUGAR, BUTTER, VEGETABLE OIL, MILK, EGGS, RUM, SOUR CREAM, RAISINS, VANILLA EXTRACT, BAKING POWDER, SALT