Rum Raisin Hot Cocoa Recipes

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RUM AND RAISIN CAKE



Rum and Raisin Cake image

Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.

Provided by Maree Skennerton

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Yield 14

Number Of Ingredients 10

1 cup water
¼ cup rum
⅔ cup chopped raisins
¾ cup butter
1 egg
1 ¼ cups white sugar
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
⅔ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  • Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
  • Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 37.3 g, Cholesterol 39.4 mg, Fat 14.4 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 166.6 mg, Sugar 22.8 g

RUM RAISIN MUFFINS



Rum Raisin Muffins image

Both men and women enjoy these rum-flavored, raisin-filled goodies. I think they're best served warm with mugs of hot coffee or cappuccino.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 teaspoon rum extract
1-1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup 2% milk
1 cup raisins
1/2 cup chopped pecans
1/4 cup maple syrup

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine 1-1/2 cups flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating just until combined. Toss raisins with remaining flour. Fold raisins and pecans into batter. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Immediately brush muffins with syrup. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 279 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 190mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

RUM RAISIN BROWNIES



Rum Raisin Brownies image

These brownies are more on the cakey side, but very moist regardless. The rum does an amazing job bringing out the flavor of raisins. Serve with a scoop of rum-raisin ice cream!

Provided by Justine

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 55m

Yield 16

Number Of Ingredients 11

½ cup raisins
3 tablespoons rum
⅔ cup whipping cream
1 cup semi-sweet chocolate chips
⅔ cup all-purpose flour
½ cup light brown sugar
2 tablespoons cocoa powder
¼ teaspoon baking powder
⅓ teaspoon ground cinnamon
2 eggs
¾ cup chopped toasted pecans

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Combine the raisins and rum in a small bowl; set aside to soak.
  • Heat the whipping cream in a small pot over medium-low heat until hot, but do not allow to boil. Remove from heat and stir the chocolate chips into the hot cream until completely melted. Set aside to cool.
  • Sift the flour, brown sugar, cocoa powder, baking powder, and cinnamon together into a bowl. Beat the eggs into the flour mixture individually; mix gently. Stir the chocolate mixture into the flour mixture until incorporated. Fold the raisins, any remaining rum, and the pecans into the batter; spread into the prepared baking pan.
  • Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 20 g, Cholesterol 34 mg, Fat 11.4 g, Fiber 1.8 g, Protein 2.9 g, SaturatedFat 4.7 g, Sodium 21.2 mg, Sugar 13 g

RUM N RAISIN ICE CREAM CAKE



Rum N Raisin Ice Cream Cake image

Christmas in Australia falls in the middle of summer, so I drag this recipe out every year as an alternative to hot puddings and fruit cake. Like so many recipes in my cookbook, I'm not sure where this one came from.

Provided by OzLolly

Categories     Frozen Desserts

Time P1DT15m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 cup raisins, chopped
1/4 cup glace red cherries, chopped
1/4 cup glace green cherries, chopped
1/4 teaspoon mixed spice
1/2 teaspoon finely grated orange rind
2 tablespoons dark rum
2 liters vanilla ice cream, softened
80 g dark chocolate, chopped
1/3 cup hazelnuts, toasted and chopped
chocolate curls, to decorate
cocoa powder, to decorate

Steps:

  • Combine fruits, rind and mixed spice with rum and let stand overnight.
  • Line 19cm square cake tin with plastic wrap and freeze until required.
  • Combine softened ice cream with fruit mixture, chocolate and nuts.
  • Spoon into prepared pan, cover and freeze overnight.
  • Turn or lift onto serving platter. Decorate with chocolate curls and dust with cocoa powder.

Nutrition Facts : Calories 304.8, Fat 17.4, SaturatedFat 9.5, Cholesterol 44, Sodium 83.2, Carbohydrate 36.1, Fiber 2.8, Sugar 28.6, Protein 5.4

COCOA-CURRANT COCKTAIL



Cocoa-Currant Cocktail image

Arrows Restaurant in Ogunquit, Me., had a request for a signature wedding cocktail utilizing cocoa powder. The bartender devised one in which gin is shaken with red currant sorbet and cocoa-infused simple syrup, then served in a glass rimmed with cocoa powder. It's a lively, complex drink - a far cry from the weak gin-and-tonics that once defined wedding reception drinking.

Provided by Jonathan Miles

Yield 1 drink

Number Of Ingredients 7

Lemon wedge for rimming the glass
cocoa powder, for rimming the glass
2 ounces gin
1 teaspoon cocoa-infused simple syrup*
1/4 ounce freshly squeezed lemon juice
1 small scoop red currant sorbet (or raspberry sorbet)
Edible flower, for garnish (optional)

Steps:

  • Rim a chilled cocktail glass by swabbing the exterior of the rim with a wedge of lemon, then rolling the rim in cocoa powder to coat evenly. Shake off excess.
  • Combine liquid ingredients and sorbet in a cocktail shaker with ice, and shake. Strain into the prepared glass, and garnish with the flower.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 4 grams, Carbohydrate 78 grams, Fat 12 grams, Fiber 33 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 27 milligrams, Sugar 28 grams

RUM RAISIN HOT COCOA



Rum Raisin Hot Cocoa image

Provided by Rosie Schaap

Categories     easy, cocktails

Yield 1 mug

Number Of Ingredients 8

2 tsp. cocoa powder
1 1/2 tsp. demerara sugar
1 tsp. dark crème de cacao
Half-and-half as needed (about 1 tbsp.)
7 oz. milk
1 oz. dark rum
3 rum-soaked raisins
Whipped cream

Steps:

  • In a saucepan over low heat, combine cocoa powder, sugar, crème de cacao and just enough half-and-half to make a slurry. Add milk and whisk until blended (be careful not to boil). Remove from heat and add rum. To serve, put three rum-soaked raisins in a mug, pour in the cocoa mixture and top with cream that has been freshly whipped with a little rum.

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