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.
Nutrition & Diet Analysis (per serving)
852
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).