Rum Raisin Cake
A classic rum raisin cake is perfect to serve during the Christmas season. Made with brown sugar, currents, raisins, and dark rum this cake is for adults only!
![A tray with cake slices.](https://eastindianrecipes.net/wp-content/uploads/2022/11/Rum-Cake-Recipe3.jpg)
One of the most favorite cakes during Christmas is this rum and raisin cake. It’s lighter than a fruit cake and loaded with the aroma of rum.
Of course, if you eat this cake you will feel intoxicated just like you do when you have a cocktail. It’s a great way to serve alcohol to family and friends when they visit you! 😜
Ingredients and substitutes
- Flour -Simple plain flour/maida works great to stabilize the cake so it is not too crumbly.
- Semolina – It is thicker than flour but grainier which gives the cake a wholesome texture.
- Butter – I used unsalted butter so I can control the amount of salt but if salted butter is all you have then use it and omit the salt in the recipe.
- Sugar – I love the cake to have a deeper darker color which comes from the dark brown sugar and dark rum.
- Rum – My mom used the Indian Old Monk dark rum but you can also use dark or white rum.
- Fruit and nuts – I like to use a combination of black currents, raisins, and almonds in this cake. My mom would soak the fruit in rum overnight but I never remember to do that. But, soaking in hot water for just 30 minutes does the trick too.
![Cake slices on the tray.](https://eastindianrecipes.net/wp-content/uploads/2022/11/Rum-Cake-Recipe1.jpg)
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Ingredients
- 125 g (1 cups) All-purpose flour
- 125 g (¾ cups) Semolina super fine variety
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Kosher salt
- 226 g (1 cups) Unsalted butter
- 300 g (1 ⅓ cups) Dark brown sugar light brown sugar will do too
- 4 large Eggs
- 120 ml (½ cups) Dark rum I use old monk but dark Bacardi works too
- 120 ml (½ cups) Sour cream or Greek yogurt
- 1 tbsp Vanilla extract
- ½ tsp Almond extract
- 10 grams Sliced blanched almonds or cashews
- 50 grams Black currents soaked in hot water then chop
- 50 grams Golden raisings soaked in hot water then chop
- 60 ml (¼ cup) Rum extract (optional to enhance the flavor)
Instructions
- Oven – Preheat the oven to 325F /165C/ Gas Mark 3
- Pan – Grease, and dust with flour an 8-inch square cake pan or 2 loaf pans.
- Dry ingredients – In a small bowl combine the flour and semolina with baking powder, baking soda, and salt.125 g All-purpose flour, 125 g Semolina, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Kosher salt
- Wet ingredients – In the bowl of a stand mixer with the paddle attachment, cream the butter and dark brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla and almond extract.226 g Unsalted butter, 300 g Dark brown sugar, 4 large Eggs, 1 tbsp Vanilla extract, ½ tsp Almond extract, 60 ml Rum extract
- Rum – Next, add the flour mixture in three batches alternating with the rum and sour cream. Followed by the chopped nuts, soaked-drained black currents, and raisins. Pro tip – combine well but do not overmix.120 ml Dark rum, 120 ml Sour cream, 10 grams Sliced blanched almonds, 50 grams Black currents, 50 grams Golden raisings
- Bake – Pour the batter into a prepared baking pan and transfer to the oven. Bake the square cake for 45 to 50 minutes, and the loaf cakes for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool – Let cool in the pan for 10 minutes then onto a cooling rack to cool completely. Pro tip – I like to pour 1/4 to 1/2 cup of rum over the hot cake while still in the pan.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you