Rum Raisin Cake Recipe
Few cakes feel as timeless and comforting as a classic Rum Raisin Cake. This rich and tender spiced cake is made with rum-soaked raisins, warm spices like cinnamon and nutmeg, and an optional buttery rum glaze that takes it over the top. It’s the kind of cake that gets better as it sits—moist, flavorful, and full of character.
Whether you’re baking for a fall celebration, holiday spread, or just want a grown-up dessert with a hint of nostalgia, this cake hits all the right notes.
Why I Love This Recipe
This recipe brings together cozy spice, fruity richness, and just the right amount of boozy warmth. The raisins absorb the rum beautifully, creating little pockets of flavor throughout the cake. The crumb is tender, the aroma is intoxicating, and the optional glaze adds a shiny finish and extra punch.
Plus, it’s a one-bowl cake that comes together easily and can be served dusted with powdered sugar or dressed up with a rum drizzle.
Ingredients
For the Cake:
- 1 cup raisins
- ¼ cup dark rum
- 2 cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup whole milk
- ½ cup sour cream (optional, for extra moisture)
- ¼ cup chopped walnuts or pecans (optional)
For the Optional Rum Glaze:
- ¼ cup butter
- ¼ cup dark rum
- ½ cup powdered sugar
- ½ tsp vanilla extract
Instructions
1. Soak the Raisins
Place the raisins in a small bowl and cover with ¼ cup dark rum. Let sit for 30 minutes to absorb the flavor. Drain any excess rum (or reserve it for the glaze).
2. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
3. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–5 minutes).
5. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
6. Combine Wet and Dry
Add the flour mixture to the butter mixture in batches, alternating with milk (and sour cream, if using), starting and ending with flour. Mix until just combined—do not overmix.
7. Fold in Raisins and Nuts
Gently fold in the rum-soaked raisins and chopped nuts if using.
8. Bake
Pour batter into the prepared pan and smooth the top. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Optional Rum Glaze
In a small saucepan, melt ¼ cup butter with ¼ cup dark rum over low heat. Once melted, remove from heat and whisk in ½ cup powdered sugar and ½ tsp vanilla extract until smooth.
Drizzle over the cooled cake for a glossy, flavorful finish.
Tips for Success
- Soak raisins well: This ensures they’re plump and full of rum flavor.
- Use room temperature ingredients for a smooth batter.
- Don’t skip the sour cream if you want a super moist texture.
- Cool completely before glazing to avoid melting the glaze.
Serving Suggestions & Pairings
This rich cake is perfect with:
- A cup of strong black tea or spiced chai
- A scoop of vanilla bean or cinnamon ice cream
- A dollop of whipped cream or mascarpone
Add to your dessert table with:
- Pumpkin Spice Muffins for cozy variety
- Old-School No-Bake Cookies for classic charm
- Chocolate Chip Cookie Dough Brownie Bombs for over-the-top indulgence
- Grasshopper Pie for a cool minty contrast
Storage & Freezing
- Room Temp: Store covered for up to 3 days.
- Fridge: Keeps well for up to 5 days—just bring to room temp before serving.
- Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
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Final Thoughts
This Rum Raisin Cake is tender, fragrant, and just indulgent enough to feel special. The spice from cinnamon and nutmeg, combined with sweet raisins and rich dark rum, creates a cake that’s nostalgic and elegant all at once. Whether you glaze it or keep it simple, it’s a winner every time.
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