Rum Raisin and Walnut Pound Cake Recipe

Name: Rum Raisin and Walnut Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Cake flour; 20 grams Almond flour; 3 grams Baking powder; 120 grams Unsalted butter; 90 grams Granulated sugar; 2 Egg (medium size); 50 grams Raisins (Mixed is fine); 50 grams Walnuts; 30 ml Rum; 1 dash Jam (I used apricot)

Servings: persons

1
Immerse the raisins in hot water beforehand, then soak them in rum.
2
Toast the walnuts for 3-5 minutes at 180C.
3
Bring the butter and eggs to room temperature.
4
Line the cake tin with parchment paper.
5
Sift the flour and preheat the oven to 180C.
6
Cream the butter well using a hand mixer.
7
Add the sugar in batches and mix well.
8
Add the egg a little at a time so it doesn't separate, then add the almond flour, walnuts and raisins in that order.
9
Sift the flour once more into the mixture, and fold it in with a spatula.
10
Pour the batter into the tin, and make the middle part sink a little.
11
Bake for 35 minutes at 170C and then for 10 minutes at 160C.
12
Remove it from the tin and spread the jam on the surface.
13
Cover it tightly with aluminium foil, and put it in the fridge.
14
I leave it for 3 days.
15
It becomes really moist and tasty...

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 grams Cake flour, 20 grams Almond flour, 3 grams Baking powder, 120 grams Unsalted butter, and more.

Yes, Rum Raisin and Walnut Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rum Raisin and Walnut Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions