For an extra layer of flavor, toast the pecans lightly before adding them to the batter. Substitute walnuts or almonds for the pecans, if desired. If you don't have rum on hand, you can use brandy or bourbon as a substitute. To make this cake even more decadent, drizzle it with a chocolate ganache or a rum glaze after it has cooled completely. Store leftover cake in an airtight container at room temperature for up to 3 days.
Rum and Raisin Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 10 mins
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SERVING14 People
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VIEWS27
Indulge in this decadently moist Rum and Raisin Cake, studded with plump, rum-soaked raisins and crunchy pecans. A symphony of flavors and textures that will warm your soul, perfect with a dollop of freshly whipped cream or a generous pour of warm custard.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol39 mg
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Fiber2 g
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Protein3 g
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Saturated Fat7 g
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Sodium167 mg
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Sugar23 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch tube pan to prevent sticking. (5 minutes)
02
Step
10 mins
In a small bowl, combine the boiling water, rum, and chopped raisins. Allow the raisins to plump up and soak in the rum while you prepare the other ingredients. (10 minutes)
03
Step
5 mins
In a large mixing bowl, pour the melted butter and beat in the egg until well combined. Stir in the rum and raisin mixture, ensuring even distribution. (5 minutes)
04
Step
5 mins
In a separate bowl, sift together the granulated sugar, all-purpose flour, baking soda, and cocoa powder. This ensures a light and airy texture. (5 minutes)
05
Step
10 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Fold in the chopped pecans. If the batter seems too thick, add a tablespoon or two of water until it reaches a smooth consistency. (10 minutes)
06
Step
2 mins
Pour the batter into the prepared tube pan and spread evenly. (2 minutes)
07
Step
45 mins
Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
08
Step
10 mins
Let the cake cool in the pan for 10 minutes before inverting it onto a serving dish to cool completely. (10 minutes)
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Emile Koch
Jun 6, 2025I loved the addition of pecans for texture. It wasn't too sweet, which I appreciated.
Dangelo Lindgren
May 27, 2025This cake is absolutely divine! The rum-soaked raisins add such a wonderful depth of flavor.
Robb Rogahn
Apr 25, 2025I found the batter to be a bit dry, so I added an extra tablespoon of rum. It turned out perfectly!
Kianna Hegmann
Mar 20, 2025My family devoured this cake in one sitting! It's definitely a new favorite.
Jocelyn Hills
Mar 1, 2025Easy to follow recipe, and the cake came out moist and delicious.