Recipe information
Yield
Makes one 12-cup bundt cake
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. Soak the raisins in 1/2 cup rum.
Step 2
Whisk together the flour, salt, and baking powder; set aside. Put the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth. Mix in the eggs, 1 at a time. Add the vanilla. On low speed, mix in the flour mixture in 3 additions, alternating with 2 additions of 6 tablespoons cream each (12 total). Mix in the raisin mixture and the coconut. Transfer the batter to the prepared pan; smooth the top.
Step 3
Bake, rotating about halfway through, until a cake tester comes out clean, about 1 hour 55 minutes. Let cool in the pan on a wire rack 20 minutes. Run a thin knife around the sides of the cake; unmold. Let cool.
Step 4
Heat the granulated sugar and 1/4 cup water in a small saucepan over medium heat, gently stirring occasionally, until the sugar is dissolved and the syrup is clear. Cook, without stirring, until the syrup comes to a boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling, until medium amber. Remove from heat. Carefully pour in the remaining 1/4 cup rum and 2 tablespoons cream. Let cool, stirring, until thickened. Drizzle over cake.
