Holiday Rum Raisin Cake
Indulge in the festive flavors of this Holiday Rum Raisin Cake, a moist and aromatic dessert that brings a touch of holiday cheer to your table. Infused with plump, rum-soaked raisins, warm spices like cinnamon and nutmeg, and a hint of vanilla, this cake is a celebration of rich, layered flavors. Perfectly balanced with butter and two kinds of sugar, it delivers the ideal combination of sweetness and warmth. Baked to golden perfection and optionally dusted with powdered sugar, this show-stopping treat is as visually stunning as it is delicious. Whether served at holiday gatherings or as an after-dinner indulgence, this homemade cake is a surefire way to impress your guests. Plus, with simple ingredients and straightforward preparation, it's perfect for bakers of any skill level. Keywords: Holiday Rum Raisin Cake, rum-soaked raisins, holiday dessert, festive cake recipe, easy homemade cake.
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Recipe Information
Ingredients
- 1 cup raisins
- 1 cup dark rum
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.25 cup powdered sugar (optional, for garnish)
Instructions
Place the raisins in a small bowl and pour the dark rum over them. Allow them to soak for at least 1 hour, or overnight if possible, for maximum flavor.
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch bundt pan or a 9x5-inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then, stir in the vanilla extract.
Drain the soaked raisins, reserving 2 tablespoons of the rum for the batter. Add the raisins to the butter mixture, stirring to combine.
Fold in the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Mix gently just until combined.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Dust the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 37.0 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 163 mg | 3% | |
*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.
