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Rum Raisin Delight

Rum Raisin Delight

Discover the magic of Rum Raisin Delight, a tender boozy cake perfect for gatherings and holidays. Easy to bake and full of rich flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Soaking Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 220 g pastry flour
  • 180 g sugar
  • 3 medium eggs (M)
  • 85 g raisins
  • 100 ml rum (dark or gold is best)
  • 1 teaspoon baking powder
  • 85 g unsalted butter , plus extra for greasing

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • Small bowl for soaking
  • Measuring cups and spoons or kitchen scale
  • 9x5 inch loaf pan
  • Wire cooling rack
  • Fine mesh sieve

Method
 

  1. Place the raisins in a small bowl and pour the rum over them. Stir and let sit for at least 30 minutes.
  2. Melt the butter gently and combine it with the sugar in a large mixing bowl, whisking until glossy.
  3. Add the eggs one at a time, whisking well after each addition until fully combined.
  4. Fold in the rum-soaked raisins and all the liquid.
  5. Sift the pastry flour and baking powder over the wet mixture and gently fold until just combined.
  6. Grease a 9x5 inch loaf pan and pour the batter in, smoothing the top.
  7. Preheat the oven to 170°C (340°F) and bake for 40-45 minutes until golden brown and a toothpick comes out clean.
  8. Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
  9. Once cool, dust with icing sugar for presentation and slice to serve.

Notes

Soak the raisins in rum for optimal moisture and flavor. Use room temperature eggs for smoother blending. Avoid over-mixing the batter after adding flour for a tender cake. Let the cake cool completely before slicing to prevent crumbling. For storage, cover loosely at room temperature for a few days. For longer storage, freeze wrapped properly for up to 3 months.