Rum Raisin Cake

A classic rum raisin cake is perfect to serve during the Christmas season. Made with brown sugar, raisins, and dark rum this cake is for adults only!

Course Dessert

Cuisine American, Anglo-Indian

Keyword cake, cake recipe, Christmas, rum cake

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 451kcal

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.