Here’s a classic Rum and Raisin Cake recipe—moist, flavorful, and perfect for dessert or tea time:
Ingredients (Makes 1 loaf cake or 8–10 servings)
For the Cake
- 1 cup (150 g) raisins
- 1/2 cup (120 ml) dark rum
- 1 1/2 cups (190 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) milk
Optional Glaze or Topping
- 2 tbsp rum
- 1 tbsp sugar
Instructions
1. Soak the Raisins
- Place raisins in a small bowl and pour over dark rum.
- Let soak for at least 30 minutes, or overnight for more flavor.
2. Prepare the Batter
- Preheat oven to 350°F (175°C). Grease and line a loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Add flour mixture alternately with milk, mixing gently until combined.
- Fold in the rum-soaked raisins (with any remaining liquid).
3. Bake the Cake
- Pour batter into the prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
4. Optional Rum Glaze
- Mix 2 tbsp rum + 1 tbsp sugar and brush over the warm cake for extra flavor.
💡 Tips for Best Results
- For an extra moist cake, soak the baked cake with a little more rum once cooled.
- Can also add chopped nuts (walnuts or pecans) for crunch.
- Use dark or spiced rum for a richer flavor profile.
If you want, I can make a quick version of Rum and Raisin Cake in a 9-inch round pan that’s ready in under an hour and super moist.
Do you want me to give that version too?
