Rum Raisin Cake with Rum Glaze – quick and easy, dense cake jampacked with great flavors in every slice. A must-have on your weekend baking!
Quick, dense- a taste sensation: flavored with rum, nutmeg, lemon and orange rind this cake is reminiscent of the fruitcakes that were once popular in my hometown during Christmas, special occasion and celebrations.
It was so converted that you were lucky as a kid to have a piece….. I used to fantasize about it!
When I first came across this recipe in “The Great Cakes ” cookbook , my love was instant. It was coffee cake , for breakfast , my ” light” snack. A cake I would make unfailingly every month and guess what?
To finish off dessert on the weekend, I would top it off with ice cream and drizzle with rum glaze and stuff my self until my stomach would cry for help. Ok, I know what you are thinking, but hold your horses; you would do the same if you were in my shoes and fantasize about something.
I still crave this cake, but not as often as I did back then, sadly , the kid in me as has moved on. However, recently while trying out a new recipe , I quickly became disappointed with the results, and reverted back to this childhood favorite -for comfort and it did not disappoint.
For THE ultimate taste sensation, add coconut to the batter and glaze with butter rum . Enjoy it!
Rum Raisin Coconut Cake
- 1 cup golden raisins
- 1 cup or 8 oz. butter
- 1 cup sugar
- 4 large eggs
- 2 1/4 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon dark rum
- 1 teaspoon vanilla flavor
- ¾ teaspoon nutmeg
- 1 teaspoon freshly grated orange rind
- 1 teaspoon freshly grated lemon or lime rind
- ½ cup coconut flakes optional
Butter Rum Glaze
- 1 cup 8 oz butter
- ½ cup sugar
- ¼ cup water
- 2 tablespoons rum
- Pre-heat the oven to 160°C/325°F. Bake ½ cup coconut flakes in the oven on for about 10 minutes until some parts turn brown. Let it cool
- Grease and line the cake tin (pan) with baking parchment.
- To soften raisin, in a medium sauce bring water to a boil, place raisins in steam basket, and steam for about one minute. Do not submerge the raisins in the water. Remove and place over paper towels to dry out.
- Cream together the butter and sugar at high speed in a stand mixture until it’s fluffy and starting to look white, about 5- 7 minutes.
- Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.
- Mix the raisins with about ½ a cup of flour. Set aside
- Sift in the flour and baking powder into the batter, and then add the grated orange and lime rind, nutmeg, and vanilla flavor. Add coconut flakes if including it in the cake.
- Stir well until everything is fully combined. Scrape down the sides of the mixing bowl.
- Pour batter into a greased loaf pan or a 8- 9 inch bottomed tube pan and bake at 325 until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes.
- In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly.