Ines' Rum Cake
A rich, moist rum cake featuring soaked raisins and a tender crumb, perfect for celebrations or cozy gatherings with warm flavors and a touch of sweetness.
Ingredients
Instructions
- Combine fat and sugar; cream until very light.
- Add eggs; then add flour.
- Fold in soaked raisins and rum.
- Pour batter into a loaf pan.
- Bake in a preheated oven at 350°F for 1 hour, checking at 45 minutes.
- Bake until the cake begins to pull away from the sides of the pan and a straw inserted into the center comes out clean.
- Do not overbake.
Tips & Substitutions
For a richer flavor, consider using a flavored rum or adding a splash of vanilla extract. If you don't have raisins, chopped nuts or dried cranberries can be great substitutes. Make sure to cream the fat and sugar well to incorporate air for a lighter cake. Also, remember to check the cake at 45 minutes to avoid overbaking, which can lead to a dry texture.
Serving Suggestions
Serve slices of Ines' Rum Cake with a dusting of powdered sugar or a drizzle of caramel sauce for added sweetness. It pairs beautifully with a cup of coffee or tea, making it a delightful afternoon treat. For a festive touch, consider serving it alongside Grandma's Donuts for a sweet spread during celebrations.
Storage & Reheating
Store any leftover rum cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy it cold for a denser texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ines' Rum Cake contains roughly 1484 calories, with 12g protein, 154g carbohydrates, and 95g fat. It is an excellent source of iron (26% of the Daily Value), vitamin C (26% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this rum cake ahead of time?
Yes, you can make this rum cake a day or two in advance. In fact, letting it sit allows the flavors to meld and intensify. Just be sure to store it properly to keep it moist, and you can even frost or glaze it just before serving for a fresh look.
What type of rum is best for soaking the raisins?
A dark or spiced rum works best for soaking the raisins, as it adds a deeper flavor to the cake. However, if you prefer a lighter taste, a white rum can also be used. Just avoid using overly sweet rums, as they can alter the balance of the cake.
Can I substitute the fat in this recipe?
Yes, you can substitute the fat with unsalted butter for a richer taste or use a vegetable oil for a lighter texture. If you're looking for a healthier option, applesauce can replace part of the fat, but it may alter the cake's moisture level slightly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).