Rum and Raisin Cake

Boozy desserts are delicious! Agree? Please say yes 🙂

There are so many lovely alcohol+dessert flavour combinations out there – whiskey+chocolate, stout+chocolate, lemon+tequila and so on. But my earliest memory of this beautiful fusion of flavours is Rum+Raisin! I remember seeing rum and raisin chocolates and ice creams on a few dessert menus, when we used to go fancy restaurants to celebrate special occasions. Of course, since I was a kid, I was never allowed to try these 🙂 But once I was old enough, the first thing I did try was the ice cream. And what a flavour bomb! The sweetness of both the raisins and the rum, the rum warmth and the little boozy kick at the end. YUM!

While I am yet to try making the ice cream, I did try and translate those flavours into cake 🙂

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There is rum in a few forms in this cake, little surprises in every bite! But the best best best bit – the rum soaked raisins. Soak them for as long as you want – the more time the raisins spend absorbing all the lovely rumminess (is that even a word?) , the better. I soaked them for 6 hours. It was an immense test of my self control to not keep ‘testing’ them every half hour.


The cake is topped off with a decadent rum caramel – sweet, boozy, smooth, golden with a hint of salt. Mmmmm.


I’m feeling happy just writing about this cake 🙂 Bake this on a weekend and see how much magic it adds to your day!



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Rum and Raisin Cake

  • Servings: 8-10
  • Difficulty: medium
  • Print



3/4 cup raisins soaked in 1/2 cup dark rum – soak for at least 4 hours

100g softened butter

1/4 cup brown sugar

1/2 cup granulated sugar

2 eggs – room temperature

1 tsp vanilla extract

1/2 cup milk – room temperature

1.5 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 tbsp rum


1/2 cup granulated sugar

45g softened butter

60 ml fresh cream

1/4 tsp salt

1 tsp rum


  1. Soak the raisins in the rum for at least 4 hours
  2. Pre heat the oven to 180C. Grease an 8 inch pan (I used a bundt pan).
  3. Cream the butter and sugars together with an electric whisk, until they are well combined and fluffy.
  4. Add in the eggs, whisking after each. This helps to ensure that each eggs is mix well throughout the batter.
  5. Add the vanilla and mix in
  6. Sift the flour, baking powder, salt in a separate bowl. Fold in the flour mixture and milk alternately – starting and ending with flour mixture. Make sure not to overmix the flour, else the cake will become very dense. Mix till just combined.
  7. Fold in the in soaked raisins (along with any left over rum) and an additional tbsp of rum. Transfer to the prepared tin and bake for 40 mins. The cake will be done when a toothpick through the centre comes out clean.
  8. Once the cake is done, let it cool in the pan for 10 mins and then transfer to a wire rack to cool further
  9. Now make the caramel! Make sure all the ingredients are portioned out and ready to use before starting the caramel. It is a quick process so this is critical
  10. Put the sugar in a saucepan and place over low heat. Let the sugar dissolve, don’ stir. Swirl it now and then so that it doesn’t stick to the bottom of the pan. Keep going till it is simmering and let it darken. It will become a nice amber colour (don’t let it darken too much else it will taste bitter)
  11. Add in the butter and mix till butter is fully combined. Take it off the heat, count to 3 and add the cream. The mixture will bubble up, don’t worry. Mix well and ensure you have a smooth golden caramel.
  12. Whisk in the salt and the rum and your caramel is ready!
  13. Pour it over the cake and let it set for a few minutes. Your cake is ready to eat!

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A baker, a dancer, a marketeer. Sometimes lazy. Always up to try new food, read interesting books and meet amazing people :)

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