Rhubarb Raisin Rum Ble Cake |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 20 |
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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 |
1/3 cup spiced rum |
1/3 cup warm water |
1/4 cup sugar |
1/4 cup packed brown sugar |
1/2 cup low-fat cream cheese |
1 tsp vanilla |
1 cup flour |
1 cup whole wheat flour |
2 tbsp sweet rice flour (optional, can use cornstarch) |
3/4 cup graham cracker crumbs |
1 tbsp baking powder |
1/2 tsp salt |
1 tsp allspice |
1/2 tsp ground ginger |
1/2 cup shredded unsweetened coconut |
2 cups buttermilk |
2 cups diced rhubarb (fresh or frozen) |
Directions:
1. In a small bowl, combine raisins, rum and water. Let sit overnight, then drain any residual liquid.
2. Preheat the oven to 350F, grease 2 loaf pans.
3. Cream together sugars and cream cheese, then beat in vanilla.
4. Whisk together flours, graham crumbs, baking powder, salt, allspice, ginger and coconut.
5. Alternating with the buttermilk, add flour mixture and buttermilk to the creamed mixture.
6. Fold in the soaked raisins and rhubarb.
7. Bake loaves for 50 minutes, until they test done.
8. Cool 30 minutes in the pans before turning out and cooling completely.
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