Rum Raisin Cake
A rich, moist rum raisin cake featuring tender raisins, crunchy walnuts, and warm spices, perfect for celebrations or a delightful dessert with a hint of tropical rum flavor.
Ingredients
Instructions
- Drain the pineapple, pressing out 1 1/4 cups of pineapple juice for the cake.
- Cream together the sugar and softened butter; beat in the eggs and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda, allspice, and salt.
- Gradually beat the flour mixture into the creamed mixture in thirds, alternating with the reserved pineapple juice and dark rum.
- Stir in the crushed pineapple, raisins, and chopped walnuts.
- Spoon the batter into a well-greased Bundt pan.
- Bake at 350°F for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Rum Raisin Cake, consider soaking the raisins in warm water or additional rum for about 30 minutes before adding them to the batter. If you don't have walnuts, pecans or almonds can be great alternatives. For a slightly different taste, you could substitute the dark rum with an equal amount of spiced rum.
Serving Suggestions
This Rum Raisin Cake is perfect on its own, but it pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. You might also enjoy it alongside a cup of coffee or tea. For a festive occasion, serve it with a drizzle of caramel sauce or a sprinkle of powdered sugar on top.
Storage & Reheating
Store any leftover Rum Raisin Cake in an airtight container at room temperature for up to 3 days. To keep it fresh longer, refrigerate it for up to a week. When ready to enjoy, you can warm slices in the microwave for about 10-15 seconds for a delightful, moist treat.
Nutrition & Diet Analysis (per serving)
Each serving of Rum Raisin Cake contains roughly 599 calories, with 3g protein, 35g carbohydrates, and 51g fat. Note that it is relatively high in sodium, at 1158mg per serving (50% of the Daily Value).
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 use a different type of alcohol in this recipe?
Yes, you can substitute dark rum with other spirits like bourbon or spiced rum for a different flavor profile. Just keep in mind that the taste will change slightly based on the spirit you choose. If avoiding alcohol, consider using a rum extract mixed with water for a similar flavor without the alcohol content.
How can I tell when the cake is done baking?
To check if the Rum Raisin Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the Rum Raisin Cake a day or two in advance. Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. This will help keep it moist. You can also freeze the cake for up to three months; just ensure it’s well wrapped to prevent freezer burn.
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).