Rum and Raisin Cake5 Reviews
“Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.” - by Maree Skennerton
Original recipe yields 1 -9 or 10 inch tube pan
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
- Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
- Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
Amount Per Serving (14 total)
- 289 cal
- 14.4 g
- 37.3 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"This cake is fabulous! Wonderful flavour, aromatic, and not too sweet! Mmmm. I served it warm with whipping cream poured on top. Wonderful. I ate the last piece a few days later (warmed up in the ..." See moremicrowave) and it was even more flavourful! Thanks, Maree for a great recipe!!"
"Very different, yet good cake! Definitely needs to be topped with something sweet. I used cream cheese frosting and it was great. It should be called chocolate rum raisin cake because the chocolate..." See more is definitely powerful. Wasn't able to taste the rum at all. So I would add more next time or pour a rum glaze over the top of the baked cake."
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