Rum Raisin Cake Recipe

Name: Rum Raisin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large bananas; 1 1/2 cups sugar; 3 eggs; 1 teaspoon baking powder; 1 teaspoon salt; 3/4 cup dark rum (I usually use light rum); 1 cup walnuts, coarsely chopped; 1/4 cup milk; 3/4 cup butter, softened; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon allspice; 1 cup raisins

Servings: persons

2 large bananas
1 1/2 cups sugar
3 eggs
1 teaspoon baking powder
1 teaspoon salt
3/4 cup dark rum (I usually use light rum)
1 cup walnuts, coarsely chopped
1/4 cup milk
3/4 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon allspice
1 cup raisins

1
Mash bananas to make 1 cup.
2
Combine with milk.
3
Cream sugar and butter light and fluffy. Beat in eggs until blended.
4
Combine flour, baking soda, baking powder, salt and allspice.
5
Beat 1/3 flour mixture into egg mixture until blended.
6
Beat 1/2 banana mixture until blended. Repeat ending with flour mixture.
7
Beat in rum until well blended, stir in raisins.
8
Pour into 2 well greased or parchment paper covered loaf cake pans.
9
Bake in 350 degree oven for 50 minute Invert on wire rack to cool.
10
For a few days I brush rum on top to give it extra flavor.

1222

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 large bananas, 1 1/2 cups sugar, 3 eggs, 1 teaspoon baking powder, and more.

Yes, Rum Raisin 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.

Rum Raisin Cake

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