Rum-Raisin Cake Recipe

Name: Rum-Raisin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (4 ounces) unsalted butter; 1 cup raisins; ⅔ cup plus 3 tablespoons dark rum; 2 cups cake flour; 1/2 teaspoon cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 3 large eggs; 3/4 cup, packed, light brown sugar; 1 1/2 cups heavy cream, whipped

Servings: persons

1 stick (4 ounces) unsalted butter
1 cup raisins
⅔ cup plus 3 tablespoons dark rum
2 cups cake flour
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
3/4 cup, packed, light brown sugar
1 1/2 cups heavy cream, whipped

1
Preheat oven to 350 degrees.
2
Use 1 tablespoon butter to grease an 8-inch tube pan.
3
Place remaining butter in a small saucepan and cook on medium until melted and starting to turn nut-brown.
4
Remove from heat, let sit a few minutes, then pour into a glass measuring cup, leaving any dark sediment in bottom of pan.
5
Set butter aside.
6
Place raisins in a bowl and pour 2/3 cup rum over raisins.
7
Sift flour, cinnamon, baking powder and salt into another bowl.
8
Beat eggs until light.
9
Beat in sugar and continue beating, about 5 minutes, until very light and creamy.
10
Drain raisins, reserving rum.
11
Add flour mixture to egg mixture alternately with drained rum.
12
Fold in brown butter, leaving any sediment in bottom of cup.
13
Fold in raisins.
14
Spread in pan and bake 40 minutes until lightly browned and tester comes out clean.
15
Spoon remaining 3 tablespoons rum over cake.
16
Cool.
17
Remove from pan.
18
Pile whipped cream in center and serve.

997

kcal

Calories

Fat

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 10 ingredients. The key ingredients include: 1 stick (4 ounces) unsalted butter, 1 cup raisins, ⅔ cup plus 3 tablespoons dark rum, 2 cups cake flour, 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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