Pumpkin and Rum Raisin Cake
Indulge in the warm, cozy flavors of autumn with this Pumpkin and Rum Raisin Cake, a delightful dessert that blends the natural sweetness of spiced pumpkin with the rich, boozy essence of rum-soaked raisins. Perfectly spiced with cinnamon, nutmeg, and ginger, this moist cake is baked to golden perfection and topped with a light dusting of powdered sugar for an elegant finish. With its tender crumb, hints of caramel from brown sugar, and bursts of plump raisins, this cake is a show-stopping treat for holiday gatherings, fall celebrations, or simply savoring alongside your favorite cup of coffee or tea. Simple to make yet irresistibly indulgent, this recipe brings together timeless flavors in a dessert you’ll want to bake again and again.
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Recipe Information
Ingredients
- 150 g raisins
- 60 ml dark rum
- 250 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.5 tsp salt
- 120 g butter, softened
- 150 g brown sugar
- 100 g granulated sugar
- 3 large eggs
- 1.5 tsp vanilla extract
- 300 g canned pumpkin puree
- 60 ml whole milk
- 10 g powdered sugar (optional, for garnish)
Instructions
Place the raisins in a small bowl and pour the dark rum over them. Let them soak for at least 30 minutes, or up to overnight, to plump up.
Preheat your oven to 175°C (350°F). Grease and flour a 23 cm (9-inch) round cake pan or line it with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Mix in the pumpkin puree until smooth.
Begin adding the dry ingredients to the wet ingredients in three batches, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—do not overmix.
Drain the soaked raisins (reserve any leftover rum for another use, if desired) and gently fold them into the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
If desired, dust the fully cooled cake with powdered sugar before serving.
Slice and enjoy your Pumpkin and Rum Raisin Cake with a cup of tea or coffee!
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.4 g | 161% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 4468 mg | 194% | |
| Total Carbohydrate | 603.7 g | 220% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 368.0 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 558 mg | 43% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2546 mg | 54% | |
*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.
