Rum Raisin Cake

Indulge in the rich, nostalgic flavors of this Rum Raisin Cake, a perfect blend of warmth and sophistication. This moist and tender cake is infused with plump raisins soaked in dark rum, creating a luscious depth of flavor with every bite. A delightful medley of cinnamon and nutmeg adds a cozy spice that complements the sweetness of the brown sugar and vanilla, while a light dusting of powdered sugar provides an elegant finishing touch. Ideal for gatherings or as a special treat with your afternoon coffee, this easy-to-make dessert boasts a perfect balance of boozy indulgence and classic comfort. With simple ingredients and straightforward steps, this recipe will have you baking like a pro in under 90 minutes. Serve this aromatic cake on its own or alongside a dollop of whipped cream for a show-stopping centerpiece!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 1 cup raisins
• 0.5 cup dark rum
• 0.75 cup unsalted butter, softened
• 1 cup granulated sugar
• 0.5 cup brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 2.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1 teaspoon cinnamon
• 0.5 teaspoon nutmeg
• 0.5 teaspoon salt
• 0.75 cup milk
• 0.5 cup powdered sugar (optional, for dusting)

Directions

Step 1

In a small bowl, combine the raisins and dark rum. Cover and let them soak for at least 30 minutes, preferably longer for a richer flavor.

Step 2

Preheat your oven to 350°F (175°C) and grease and flour a 9-inch bundt pan or a standard loaf pan.

Step 3

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer.

Step 4

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5

In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.

Step 6

Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; do not overmix.

Step 7

Drain any excess rum from the soaked raisins and fold the raisins into the batter gently using a spatula.

Step 8

Pour the batter into the prepared pan, spreading it evenly.

Step 9

Bake in the preheated oven for 55–60 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 11

Once cooled, dust the cake with powdered sugar, if desired, before slicing and serving.

Nutrition Facts

Serving size	1473.6 grams (1473.6g)

Amount per serving	% Daily Value*
Calories	4859

Total Fat 165.90g	213%
Saturated Fat 99.00g	495%
Polyunsaturated Fat 0.20g
Cholesterol 962mg	321%
Sodium 2238mg	97%
Total Carbohydrate 733.30g	267%
Dietary Fiber 17.00g	61%
Total Sugars 475.20g
Protein 63.00g	126%

Vitamin D 204IU	1018%
Calcium 603mg	46%
Iron 21mg	114%
Potassium 2208mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.9%

Protein: 5.4%

Carbs: 62.7%