Rum Raisin Cakes Recipe

Name: Rum Raisin Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups raisins, coarsely chopped; 3 1/4 cups dark rum; 1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature; 2/3 cup brown sugar; 3 None medium eggs; 1/2 cup all-purpose flour; 1/2 cup self-rising flour; 1 tsp cinnamon; 1.5 oz fresh breadcrumbs; 1.75 oz ground hazelnuts; 2.25 oz roasted hazelnuts, chopped; 1/2 cup milk; None None Custard or vanilla ice cream, to serve

Servings: persons

3 cups raisins, coarsely chopped
3 1/4 cups dark rum
1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature
2/3 cup brown sugar
3 None medium eggs
1/2 cup all-purpose flour
1/2 cup self-rising flour
1 tsp cinnamon
1.5 oz fresh breadcrumbs
1.75 oz ground hazelnuts
2.25 oz roasted hazelnuts, chopped
1/2 cup milk
None None Custard or vanilla ice cream, to serve

1
In a large bowl, combine raisins and rum. Cover and set aside for 1 hour.
2
Preheat the oven to 325u00b0F. Brush eight 1/2 cup ramekins with melted butter. Line the bases with parchment paper.
3
In a medium bowl, beat room temperature butter and sugar together until pale and fluffy. Add eggs one at a time, beating well after each addition.
4
Sift flours and cinnamon together. Fold into butter mixture with raisin mixture, breadcrumbs, ground hazelnuts, roasted hazelnuts and milk until well combined. Spoon into prepared ramekins and smooth tops.
5
Arrange ramekins in a large baking dish. Pour boiling water into baking dish to reach halfway up the sides of the ramekins. Cover whole dish with a layer of parchment paper and then foil, sealing the sides securely.
6
Bake for 1 hour, until a skewer inserted into the center comes out clean. Remove cover and cool. Turn cakes out on to serving dishes and serve with custard or ice cream.

826

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 13 ingredients. The key ingredients include: 3 cups raisins, coarsely chopped, 3 1/4 cups dark rum, 1 cup butter, 1/4 cup melted, 3/4 chopped at room temperature, 2/3 cup brown sugar, and more.

Yes, Rum Raisin Cakes 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 Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions