Rum Raisin Apple Butter Cake

Rum Raisin Apple Butter Cake

Cake.

  • 3 1/4 cups all-purpose flour
  • 1 1/2 cups dark brown sugar
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup oil
  • 1 1/2 cups apple butter
  • 3 eggs
  • 2/3 cup whole milk
  • 1/4 cup dark, spiced rum

Buttercream.

  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch cloves
  • 2-3 tablespoons milk or cream
  • 1 teaspoon vanilla

Cake.

Preheat the oven to 350 and grease three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, combine the dry ingredients.  Add the wet ingredients and mix on medium speed for two minutes.  Divide the batter between the pans.  Bake for 20-22 minutes, until a toothpick comes out clean.  Cool in the pans, set on wire racks, covered loosely with a clean kitchen towel.

 

Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, mix the butter and powdered sugar and meringue powder to combine.  Add the remaining ingredients and whip for 4-5 minutes on medium high speed until very light and fluffy.

Frost the cooled cake.

 

Recipe from Curly Girl Kitchen
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