Best 2 Rum And Raisin Cake Recipes

Indulge in the delectable Rum and Raisin Cake, a timeless classic that combines the warmth of rum with the plump sweetness of raisins, resulting in a moist and flavorful treat. This beloved cake has captivated taste buds for generations, making it a staple in many households. With its rich history and versatility, the Rum and Raisin Cake can be enjoyed as a teatime treat, a festive dessert, or a simple yet satisfying snack. This article presents a collection of carefully curated recipes that explore the diverse variations of this classic cake. From the traditional dark rum-infused version to the unique white rum and golden raisin combination, each recipe offers a unique flavor profile and texture. Whether you prefer a dense and moist cake or a light and fluffy one, you'll find the perfect recipe to satisfy your cravings. With step-by-step instructions and helpful tips, these recipes ensure that both experienced bakers and novices can recreate this timeless classic in their own kitchens. So, prepare to embark on a culinary journey and discover the delightful taste of the Rum and Raisin Cake, a true testament to the enduring popularity of this classic dessert.

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:

Use dark rum for a richer flavor.
Soak the raisins in rum for at least 30 minutes before using.
Use a large bowl to mix the batter so that you have plenty of room to stir.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Gradually add the flour and baking powder to the batter, mixing until just combined.
Fold in the soaked raisins.
Pour the batter into a greased and floured loaf pan.
Bake the cake at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before glazing.

Conclusion:

Rum and raisin cake is a classic dessert that is perfect for any occasion. It is moist, flavorful, and has a wonderful aroma. With its rich rum flavor and sweet raisins, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this rum and raisin cake a try. You won't be disappointed.