Rum and Raisin Cake 🍰🥃🍇 is a rich, moist, and flavorful cake where raisins are soaked in rum to give a boozy, aromatic sweetness. It’s popular around the holidays but delicious any time!
Flavor Profile
- Sweet and fruity: plump raisins infused with rum
- Warm spices (optional): cinnamon, nutmeg, or allspice
- Moist texture: butter, eggs, and sometimes yogurt or milk make it soft
- Optional glaze or icing: rum syrup drizzle or powdered sugar
Simple Rum and Raisin Cake Recipe
Ingredients (serves 8–10)
- 1 cup (150 g) raisins
- ½ cup (120 ml) dark rum
- 1¾ cups (220 g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon or nutmeg (optional)
- ½ cup (115 g) butter, softened
- 1 cup (200 g) sugar
- 3 large eggs
- ½ cup (120 ml) milk or yogurt
Steps
- Soak raisins: Pour rum over raisins in a small bowl; let soak at least 30 minutes (or overnight for more flavor).
- Preheat oven: 350°F (175°C). Grease and line a loaf pan or round cake pan.
- Mix dry ingredients: Flour, baking powder, salt, and spices.
- Cream butter & sugar: Beat until light and fluffy. Add eggs one at a time.
- Combine: Alternate adding dry ingredients and milk/yogurt into the butter mixture. Fold in rum-soaked raisins (including any leftover rum).
- Bake: 50–60 minutes (loaf) or 35–40 minutes (round), until a toothpick comes out clean.
- Cool: Let cake cool before slicing. Optional: drizzle with a little extra rum or dust with powdered sugar.
Tips & Variations
- Extra boozy: Brush cake with leftover rum while warm.
- Nuts: Add chopped walnuts or almonds for crunch.
- Chocolate twist: Mix in dark chocolate chips with the raisins.
- Make it quicker: Use golden raisins and a splash of rum extract instead of soaking overnight.
This cake is moist, flavorful, and perfect for tea or dessert.
If you want, I can make a “super moist, bakery-style rum and raisin cake” recipe that keeps for a week and stays tender.
Do you want me to do that?
