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
Ingredients
- 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
Instructions
- 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.
Rum glaze
- 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.
Nutrition Information:
Laura says
Hi imma, love your recipes, how can I store the glaze and for how long
Pammie says
When do I add the raisins…I have tried to add raisins before and they always sink to the bottom of the cake…Thanks
ImmaculateBites says
To prevent raisins from sticking to the pan, mix raisins with a little bit of flour before adding to the batter.
kelsey says
Which other method can i use to soften the raisins if i don’t have a steam basket
Dina says
sounds delish!
Africanbites says
Thanks, Dina.
Chung-Ah | Damn Delicious says
Goodness – that glaze has me totally sold!
Sarah says
Everything about this looks amazing, especially that gorgeous glaze! I’m also a huge rum raisin ice cream fan. I wonder if topping a slice with a scoop would be overkill or perfection…
Africanbites says
Sarah, who says there is an overkill when it comes to rum ? I can have rum in all my dessert and still would be left wanting more. However, I do agree it would be an overkill.Vanilla ice cream works best! Thanks for stopping by!
Rosa says
Hi Immaculate, you know what! I don’t know what to say, but gul you are GOODDD. When I open the page my son who just turn 11years says “mom please let us bake that cake, and this time round it better turn out good, more than what we did the last time” With your recipe, I persume we are going to do a better job.
Africanbites says
Thanks Rosa, sad to know you had a bad experience with another recipe , rest assured you would enjoy this one!
Christina says
Yummy! Rum raisin ice cream is my favorite, I know this will be a treat!
Africanbites says
Christina, they go together.