Brown Butter Rum Raisin Shorty

November 15, 2018

 

2 sticks unsalted butter

½ cup Sourland Mountain Rum

1 cup Thompson raisins

1 ¼ cup all purpose flour

½ teaspoon baking soda

¾ teaspoon baking powder

1 teaspoon salt

1 ½ cups granulated sugar

1/3 cup brown sugar

3 eggs

2 teaspoons vanilla extract

¼ cup sour cream

 

25-27 min

 

Preheat oven to 350 degrees. Grease two 8-inch round cake pans with non-stick cooking spray, then line the bottom with parchment round. Spray parchment and dust pan with flour.

 

In a small saucepan over medium heat, melt butter until browned and nutty, about 6 minutes. Remove from heat, transfer to a small bowl and refrigerate until solidified but not hardened, about 45 minutes. Meanwhile, in a medium bowl, combine raisins and rum and allow to soak at room temperature until raisins slightly plum, at least 30 minutes or up to 1 hour.

 

In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream brown butter with granulated and brown sugar on medium speed until fluffy, 2 minutes. Reduce speed to low and add eggs, one at a time, beating on medium between each addition until combined. Scrape down the sides of the bowl, add vanilla and beat until incorporated. With the mixer running on low, add flour mixture in two additions alternating with sour cream, and beat until no flour remains. Divide batter evenly between prepared pans and transfer to oven. Bake until a toothpick inserted into the center of the cake comes out clean, 25-30 minutes. Transfer to wire rack to cool for 10 minutes in pan, then invert cakes onto wire rack to let cool completely before frosting.

 

 

Cream Cheese Frosting:

1 stick unsalted butter, room temperature

3 cups powdered sugar 

8 oz. cream cheese, chilled

1 teaspoon vanilla extract

Pinch salt

 

In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium until smooth. Add powdered sugar and beat on low until combined, scraping down the bowl as needed. With the mixer running on medium-high, add cream cheese in tablespoon size pieces a few at a time, beating until combined. Add vanilla and salt and continue to beat on medium high until light and fluffy, about 1 minute.

 

To assemble cake, place one layer on a serving platter or cake stand. Spread about ¼ of the frosting in an even layer over the cake, then top with second cake layer. Spread remaining frosting on entire cake, smoothing out into an even coating. Decorate as desired.

 

Serves 10

 

Recipe courtesy of Olivia English Co - Founder of Olives and Figs and Isabelle English, Test Kitchen Chef, William Sonoma. 

 

 

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Sourland Mountain Spirits

130 Hopewell Rocky Hill Rd

Hopewell, NJ 08525

(609) 333-8575

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