Rum and raisin cake

6 servings
15 min
33 min
Very Easy


Number of serving: 6
1 cup Water

1/4 cup dark Rum or 1/2 cup Apple Juice

2/3 cup chopped Raisins

3/4 cup Butter

1 Egg room temperature

1 1/4 cup White Sugar

1 2/3 cup All-purpose flour

1 teaspoon Baking Soda

1/3 cup unsweetened Cocoa Powder


  • Preheat oven to 350 degrees. Prepare a 9 inches tube pan with oil and parchment.
  • Boil one cup Water. Remove from and transfer into a mixing bowl.
  • Add Rum and Raisins. Melt Butter and beat Egg. Add to the raisin mixture.
  • In a separate mixing bowl, sift Flour, Baking Soda, Cocoa Powder, and Sugar together.
  • Mix well with a spatula. Make sure no lumps are left. Stir into raisin mixture and mix well.
  • Be careful not to overmix. If the batter is too thick add a little more water.
  • Pour into prepared pan and smooth batter evenly. Bake at 350 degrees for 32- 35 minutes or until a toothpick tests with a few moist crumbs adhering.
  • Cool 15 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake.
  • Cool completely.


Rum and Raisin Cake, photo 1
Rum and Raisin Cake, photo 2
Rum and Raisin Cake, photo 3


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