2 sticks unsalted butter (250 grams), plus additional for pan
1 cup sugar
1 tsp. vanilla
4 large eggs at room temperature
2 tsp. rum (Bacardi Gold rum preferred)
1 cup cake flour plus additional for pan
Use an 8 cup fluted bunt pan


Pre-heat oven to 300° F (175° C)

Cream soft butter with sugar on medium speed of a stand mixer until light and fluffy. Reduce speed to low, add 2 eggs (1 at a time) scraping the bowl after the eggs and add a little four to the mix. Add vanilla and rum to the mix. Add remaining 2 eggs, mix one more minute, and then add the rest of the flour until combined.

Lightly coat the bunt pan with butter, making sure to coat entire surface. Sprinkle the additional flour over the cake pan turning and tapping to ensure the pan is coated with the flour. Remove excess. Put the batter in to the pan. Put into the over for 45 minutes. The cake should be golden brown. Use a tooth pick to check for doneness. Insert tooth pick into the cake, the tooth pick should come out clean. Allow to cool for 10 minutes before soaking.

While the cake is baking, prepare the soaking syrup.

1/2 cup rum (Bacardi Gold rum preferred)
3/4 cup water
1/2 cup sugar

Heat water and sugar in sauce pan over low heat, until light simmer.

Remove from heat. Add rum and stir until combined. Once cake has rested for 2-3 minutes from oven, gently insert thin bladed pairing knife into the cake (three to four places only). Slowly pour 1/2 of the liquid, the cake will absorb the liquid slowly, if it doesn’t soak up the liquid straight away, wait a few minutes, then add the rest. Cool the cake completely in the pan before turning it out onto a plate. The cake is delicate and should not be moved after unmolding.

Must share with friends only.


Photography by Stuart Spivak




For Rum Raisins

  • 1 1/2 cups raisins
  • 1 cup dark rum

For Crisp Topping

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For Filling

  • 4 cups water
  • 3 1/2 cups sugar, divided
  • 2 pounds quinces (about 5 medium), peeled, quartered, cored
  • 4 large Gala apples, peeled, cut into 1-inch pieces
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt Whipped cream or vanilla ice cream


For rum raisins: Simmer raisins and rum in small saucepan 3 minutes. Remove from heat. Ignite with match; let flames burn out, about 4 to 5 minutes. Transfer 2 tablespoons liquid to small bowl for crisp topping.

For crisp topping: Melt butter in small saucepan over medium-low heat. Simmer until butter is golden brown, about 6 minutes. Cool.

Mix flour, sugar, nutmeg, and salt in medium bowl. Add browned butter and 2 tablespoons reserved liquid from rum raisins; stir until moist clumps form. DO AHEAD: Raisins and topping can be made 1 day ahead. Cover each; chill.

For filling: Combine 4 cups water and 3 cups sugar in large saucepan. Stir over medium heat until sugar dissolves. Add quinces; simmer until tender, 15 minutes. Remove from syrup; cool. Reserve syrup for another use. Cut quinces into 1-inch cubes. Transfer to large bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Position rack in center of oven and preheat to 350°F. Butter 13x9x2-inch glass baking dish. Add apples, lemon juice, flour, salt, remaining 1/2 cup sugar, and rum raisin mixture to bowl with quinces; toss to blend. Transfer to baking dish. Crumble topping over.

Bake apple and quince crisp until golden and bubbling, about 55 minutes. Cool at least 30 minutes. Serve warm or at room temperature with softly whipped cream or ice cream.

Makes 12 servings.


Photography by Stuart Spivak