Rum and Raisin Cake
This Rum and Raisin Cake is a nostalgic, buttery treat infused with rum-soaked raisins. It’s warm, aromatic, and the perfect balance of cozy comfort and simple indulgence — ideal for sharing with family and friends.
Equipment
- 9-inch round or loaf pan
- Mixing Bowls
- Electric Mixer
- Whisk
- Rubber Spatula
- Parchment Paper
Ingredients
Cake Ingredients
- 1 cup raisins soaked in rum until plump
- 0.5 cup dark rum for soaking raisins
- 1.5 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup brown sugar adds caramel flavor
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.5 cup milk for smooth batter
- pinch cinnamon or nutmeg optional, for spice
- powdered sugar for dusting
Instructions
- Soak the raisins: Place raisins in a bowl and pour rum over them. Let soak for at least 1 hour or overnight for deeper flavor.
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round or loaf pan with parchment paper.
- Cream butter and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract and a splash of milk.
- In another bowl, whisk together flour, baking powder, salt, and any spices. Gently fold dry ingredients into the wet mixture, alternating with the milk.
- Fold in the rum-soaked raisins along with any leftover rum. Mix gently until combined.
- Pour the batter into your prepared pan, smooth the top, and bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10–15 minutes before removing from the pan. Dust with powdered sugar, slice, and serve warm.
Notes
Soak raisins overnight for the richest flavor. Use dark rum for depth, and avoid overmixing once you add the flour. Serve plain, with ice cream, or toasted with butter for a comforting treat.