How to Make a Deliciously Moist Rum and Raisin Cake

Rum and raisin cake. The name alone evokes a sense of warmth, comfort, and nostalgia. This classic cake, with its rich, fruity flavors and tender crumb, has been a beloved teatime treat for generations. Whether you’re a seasoned baker or just starting out, this recipe will guide you through every step to create a rum and raisin cake that is sure to impress.

What Makes This Rum and Raisin Cake So Special?

This isn’t just any rum and raisin cake recipe. This recipe uses a few secret ingredients and techniques to ensure your cake is incredibly moist, flavorful, and bursting with plump, juicy raisins. We’ll also explore some variations, so you can make this recipe your own. So, let’s gather our ingredients and embark on this delicious baking journey together!

Ingredients You’ll Need:

For the Cake:

• 225g unsalted butter, softened
• 225g granulated sugar
• 4 large eggs
• 275g all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp vanilla extract
• 150g raisins
• 100ml dark rum

For the Rum Syrup:

• 50g granulated sugar
• 50ml dark rum

For the Glaze (optional):

• 100g powdered sugar
• 2-3 tbsp dark rum
• 1/2 tsp vanilla extract

Equipment You’ll Need:

• One 9-inch round cake pan
• Parchment paper
• Two mixing bowls
• Electric mixer
• Spatula
• Saucepan
• Whisk

Rum and Raisin Cake Ingredients

Let’s Bake!

Step 1: Preparing the Raisins

1. Place the raisins in a bowl and pour the rum over them. Make sure all the raisins are submerged. This is a crucial step! Soaking the raisins in rum not only adds flavor but also plumps them up, making them deliciously juicy in the cake.

Step 2: Combining the Ingredients

1. Preheat your oven to 180°C (160°C fan-forced).
2. Grease and line your cake pan with parchment paper. This will prevent the cake from sticking.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This will take about 3-5 minutes with an electric mixer.
4. Beat in the eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
7. Stir in the vanilla extract.
8. Drain the rum from the raisins, reserving the rum for the syrup.
9. Gently fold the raisins into the cake batter.

Step 3: Baking the Cake

1. Pour the batter into the prepared cake pan and spread evenly.
2. Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.

Step 4: Making the Rum Syrup

1. While the cake is baking, prepare the rum syrup. In a small saucepan, combine the sugar and reserved rum.
2. Heat over medium heat, stirring constantly, until the sugar is dissolved.
3. Bring the mixture to a simmer and cook for 2-3 minutes, or until slightly thickened.

Step 5: Soaking the Cake

1. As soon as the cake comes out of the oven, use a skewer to poke holes all over the top.
2. Slowly pour the hot rum syrup over the cake, allowing it to soak in. This will make the cake incredibly moist and flavorful.

Step 6: Cooling and Glazing

1. Let the cake cool completely in the pan before inverting it onto a wire rack.
2. Once cooled, you can choose to glaze the cake. Whisk together the powdered sugar, rum, and vanilla extract until smooth. Drizzle the glaze over the cake.

Glazing a Rum and Raisin Cake

FAQs About Making Rum and Raisin Cake

Can I make this cake without alcohol?

Absolutely! You can substitute the rum with an equal amount of strong brewed coffee, apple juice, or orange juice for a non-alcoholic version. Keep in mind that the flavor will be slightly different.

Can I add other dried fruits to the cake?

Of course! Chopped dates, dried cranberries, or chopped apricots would be delicious additions.

How should I store my rum and raisin cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips for the Best Rum and Raisin Cake:

• Don’t skip soaking the raisins! This is what makes them plump and juicy.
• Make sure your butter is at room temperature before starting. This will help create a light and airy cake.
• Don’t overmix the batter! Overmixing can lead to a tough cake.
• Let the cake cool completely before glazing to prevent the glaze from melting.

There you have it! Your very own homemade rum and raisin cake. This recipe is a guaranteed crowd-pleaser and perfect for any occasion. For those who enjoy exploring different cake traditions, you might be interested in learning how to make Italian cakes, Irish porter cake, the Greek Fanouropita, Morello cherry cake, or even currant cake. Happy baking!