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Rum and Raisin Cake

Maree Skennerton

Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.

Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
  2. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
  3. 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.
  4. 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.
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Reviews

Shelley Albeluhn
13
12/26/2003

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 microwave) and it was even more flavourful! Thanks, Maree for a great recipe!!

MKETTERICK
7
8/11/2004

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 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.

LNSW979
6
12/30/2003

This cake was horrible. I took it home for Christmas and no one ate it. It didnt have a good flavor and would have had to be topped with something. Big waste of time.