Rum Raisin Cake
Indulge in the rich, nostalgic flavors of this Rum Raisin Cake, a perfect blend of warmth and sophistication. This moist and tender cake is infused with plump raisins soaked in dark rum, creating a luscious depth of flavor with every bite. A delightful medley of cinnamon and nutmeg adds a cozy spice that complements the sweetness of the brown sugar and vanilla, while a light dusting of powdered sugar provides an elegant finishing touch. Ideal for gatherings or as a special treat with your afternoon coffee, this easy-to-make dessert boasts a perfect balance of boozy indulgence and classic comfort. With simple ingredients and straightforward steps, this recipe will have you baking like a pro in under 90 minutes. Serve this aromatic cake on its own or alongside a dollop of whipped cream for a show-stopping centerpiece!
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Recipe Information
Ingredients
- 1 cup raisins
- 0.5 cup dark rum
- 0.75 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 0.75 cup milk
- 0.5 cup powdered sugar (optional, for dusting)
Instructions
In a small bowl, combine the raisins and dark rum. Cover and let them soak for at least 30 minutes, preferably longer for a richer flavor.
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch bundt pan or a standard loaf pan.
In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy using a hand or stand mixer.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
Alternately add the dry ingredients and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Drain any excess rum from the soaked raisins and fold the raisins into the batter gently using a spatula.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 55–60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
4859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 962 mg | 321% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 733.3 g | 267% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 475.2 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 602 mg | 46% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2208 mg | 47% | |
*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.
