This Rum and Raisins Cake wraps your kitchen in a warm, comforting aroma the moment you open the oven door. The cake is deeply flavored with rum, soft and moist, with plump raisins that add a little pop of sweet-tart brightness in every bite.
You will love baking this cake on a weekend afternoon or for a holiday gathering when you want something that feels festive yet easygoing. It also makes a thoughtful gift when paired in a nice box with a simple note.
SaveI remember my grandmother pressing this cake into our hands at family dinners, and it still reminds me of coming together at the table, laughter, and sharing stories over small slices.
Rum And Raisins Cake Recipe
Ingredients
Cake
Soaking Rum Mixture
Instructions
- Soak the raisins
Place the raisins in a small bowl, pour 2 tablespoons of dark rum over them, and let them sit for at least 15 minutes so they plump up and deepen in flavor.
- Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper and lightly grease the parchment.
- Whisk dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes until light and fluffy.
- Add eggs and vanilla
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and dark rum until the mixture is smooth and aromatic.
- Combine wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix on low speed just until combined after each addition.
- Fold in soaked raisins
Drain the soaked raisins and gently fold them into the batter using a spatula. Be careful not to overmix so the cake stays tender.
- Bake the cake
Pour the batter into the prepared pan, smooth the top with a spatula, and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Prepare the rum syrup
While the cake bakes, stir together the remaining 1/3 cup dark rum and brown sugar in a small saucepan over low heat just until the sugar dissolves. Let it cool slightly.
- Soak the warm cake
When the cake comes out of the oven, poke the top all over with a toothpick or skewer and pour the rum mixture evenly over it. Let the cake absorb the syrup as it cools in the pan.
- Cool and remove from pan
Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely before glazing or serving.
- Serve and enjoy
Slice the fully cooled cake, arrange on a plate, and enjoy as is or with a light dusting of powdered sugar for an elegant finish.
Substitutions and variations
- You can use golden raisins instead of dark raisins for a lighter color and milder flavor.
- If you prefer not to use rum, replace it with orange juice or apple cider for a nonalcoholic version.
- Butter can be swapped with an equal amount of neutral oil for a slightly moister crumb.
- For a gluten free option, use a gluten free all purpose flour blend with xanthan gum or add 1 teaspoon xanthan gum.
Chloe's tips
- For deeper flavor, use the same rum to soak the raisins and brush the cake while it is still warm.
- Do not pour the hot rum syrup all at once; add it gently so the cake absorbs it without sinking.
- If you like a boozy dessert, add an extra tablespoon of rum to the batter along with the milk.
- To store, keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
How to store it
- Store the cake in an airtight container in the kitchen for up to 3 days, or in the fridge for up to 1 week.
- For best texture, bring the cake to room temperature before serving so the flavors open up.
Serving suggestions
Serve this Rum and Raisins Cake as a comforting dessert or a showstopping centerpiece.
- Thin slices with a dollop of lightly whipped cream or vanilla ice cream
- A drizzle of extra rum syrup over each piece for an extra boozy kick
- Pair with a cup of strong coffee or a dessert wine for a grownup treat
- Garnish with a few toasted chopped almonds for added crunch
Frequently asked questions
Can I make this cake without rum
Yes, replace the rum with orange juice, apple cider, or an extra 1/4 cup of milk for a nonalcoholic version that still stays moist.
How do I know when the cake is done
The cake is done when the edges pull slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
Can I add nuts or chocolate chips
Absolutely, fold in about 1/2 cup of chopped toasted walnuts or semisweet chocolate chips along with the raisins for extra texture.
Let's get cooking!
Enjoy every slice of this Rum and Raisins Cake and share the warmth it brings with friends and family.
