Description

This Rum Raisin Cake is irresistibly moist, bursting with the warmth of cinnamon and nutmeg, and enriched with rum-soaked raisins for a deep, caramel-like flavor. Perfect for holidays, afternoon tea, or whenever you’re craving a comforting slice of homemade goodness!

Ingredients

Scale

1 cup raisins
1/4 cup dark rum
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
3 large eggs

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Instructions

Soak the raisins in dark rum for at least 30 minutes (or overnight for extra flavor).
Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Gradually add the dry ingredients, alternating with the rum from the soaked raisins.
Fold in the raisins and mix gently.
Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, soak the raisins overnight in rum.
If you prefer a non-alcoholic version, soak the raisins in hot water or apple juice.
Add chopped walnuts or pecans for a bit of crunch.
Dust with powdered sugar or drizzle with a simple rum glaze for an elegant finish.

Prep Time: 15
Cook Time: 35
Category: Dessert
Method: Baking
Cuisine: American