Best 2 Rum And Raisin Cake Recipes

Indulge your sweet cravings with the timeless classic, rum and raisin cake. This delectable treat is a symphony of flavors, where the rich, aromatic rum meets the plump, juicy raisins, all enveloped in a soft, tender cake. Whether you're a seasoned baker or just starting your culinary journey, let us guide you through the world of rum and raisin cake, unraveling its secrets and providing you with the ultimate recipe for this timeless classic.

Here are our top 2 tried and tested recipes!

RUM AND RAISIN CAKE

Rum and Raisin Cake image

Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.

Provided by Maree Skennerton

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum

Yield 14

Number Of Ingredients 10

Ingredients

1 cup water
¼ cup rum
⅔ cup chopped raisins
¾ cup butter
1 egg
1 ¼ cups white sugar
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
⅔ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 37.3 g, Cholesterol 39.4 mg, Fat 14.4 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 166.6 mg, Sugar 22.8 g

RUM CAKE WITH RUM RAISIN ICE CREAM AND ISLAND FRUIT

Rum Cake with Rum Raisin Ice Cream and Island Fruit image

Provided by Norma Shirley

Categories Cake Milk/Cream Rum Egg Fruit Dessert Vegetarian Kid-Friendly Raisin Summer Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher Small Plates

Yield Makes 12 servings

Number Of Ingredients 20

Ingredients

Cake
3 cups all purpose flour
2 1/2 teaspoons baking powder
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon salt
5 large eggs
1 cup water
1 teaspoon vanilla extract
Sauce
1 cup (packed) golden brown sugar
1/2 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes
3 tablespoons dark rum
2 tablespoons dark corn syrup
3/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
Rum raisin ice cream
4 cups chopped tropical fruit (such as pineapple, mango, papaya, and guava)
Toasted chopped pecans

Steps:

For cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Whisk flour and baking powder in medium bowl. Beat butter, sugar, and salt in large bowl until light and fluffy, about 4 minutes. Add eggs 1 at a time, beating well after each addition. Mix 1 cup water and vanilla extract in measuring cup. Fold flour mixture into butter mixture in 3 additions alternately with water mixture in 2 additions. Transfer batter to prepared springform pan.
Bake cake until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Store airtight at room temperature.)
For sauce:
Combine first 7 ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves, about 3 minutes. Increase heat to medium-high. Boil without stirring until sauce is reduced to 1 1/2 cups, about 5 minutes. Cool slightly. (Can be prepared 1 day ahead. Let stand at room temperature. Rewarm slightly before continuing.)
Remove sides from cake pan. Slice cake. Place 1 wedge on each plate. Place scoop of ice cream alongside. Spoon chopped tropical fruit alongside. Drizzle cake with sauce. Sprinkle with chopped pecans and serve.

Tips:

To ensure that your rum and raisin cake is perfectly moist, use a combination of butter and oil in the batter.
Don't be afraid to soak the raisins in rum for a few hours or even overnight before adding them to the batter. This will help to plump them up and give them a more intense flavor.
If you don't have any rum on hand, you can substitute another type of alcohol, such as brandy or whiskey.
Be careful not to overmix the batter, as this can result in a tough, dense cake.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

Rum and raisin cake is a delicious and classic dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. With a little bit of effort, you can create a rum and raisin cake that is sure to impress your friends and family.