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Prep Time2 Days
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Cook Time1 Hour
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Serving5
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Ready In1 Hour
Rum and Raisin Cake is an Easy Cake Recipe which is super moist and aromatic. This rum raisin cake is rich and very flavorful. It has the perfect balance of rum-soaked raisins and delicate sponge cake!! If you don’t want to use rum in your cake, you can soak them in either red wine or orange juice.
This flavorful raisin cake is flavored with rum and the texture is just perfect. The cake has an aroma of rum throughout the cake. This boozy Rum Raisin cake makes the perfect ending to a holiday meal. It’s also super easy to put together and can be prepped several days in advance.
Rum and Raisin Cake is a “whisk and bake” kind of cake, which is the easiest to make. You simply whisk together the dry ingredients, whisk in the liquid ingredients and bake. Hope you will give this a try and Enjoy in this holiday season!!
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Based on 3 Review(s)Ingredients
Ingredients
Directions
Rum and Raisin Cake is a “whisk and bake” kind of cake, which is the easiest to make. You simply whisk together the dry ingredients, whisk in the liquid ingredients and bake.
In a glass bowl, add the black raisins and rum and mix them well.
Gently press the raisins, so that the raisins absorbs the rum very well. Cover and allow it to soak for at least 2 days.
Take 2 cups of soaked raisins and sprinkle 1/4th cup of dry flour to it. Gently toss the raisins for the flour to coat uniformly.
Take 3 cups (375 gms) of flour and add 1.5 tsp of baking powder to it. Gently sift the flour and keep aside.
In another mixing bowl add 300 gms of unsalted butter which is at room temperature. At low speed mix the butter well for 3 minutes.
Scrap off the butter from the sides and add then add 1 cup of sugar, 1 tsp vanilla extract. Mix well till it becomes light and fluffy.
Lightly beat 5 eggs. Add the eggs in 3-4 batches and mix well.
Gradually, add the flour in batches and mix well.
Add the raisins and fold with spatula.
Grease the baking container and line with parchment paper. Now transfer the contents and level it evenly. Gently tap the baking container.
Bake in preheated oven at 150 deg C for 1 hour. Remove it from oven, cool it down. When done, let the cake cool completely, then let it sit, covered, at room temperature for at least 2 hours.
Conclusion
Do not over beat the cake mixture and always fold and mix the batter when you add the dry ingredients. Temperature varies from oven to oven so always keep an eye on the cake while baking.
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