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–+ servings
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 Nutrition 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.

Nutrition

Calories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 120mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 290IUCalcium: 10mgIron: 1mg

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.
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