Rum-Raisin Apple Bundt Cake
Rum cake for breakfast? Don’t worry, the rum flavor is subtle and simply imparts a sweet spiciness to the tender pound cake. But for a non-alcoholic version, it’s okay to substitute the rum for an equal amount apple cider. Soaking the raisins in the warm rum plumps them, and piercing the bottom and top of the warm cake infuses the insides with the rum syrup. If you don’t have dark brown sugar on hand, the recipe also works with light brown sugar. The cake can be made a day ahead of time, just wrap it tightly and store at room temperature.