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Rum and Raisin Cake

Rum and Raisin cake is my husband's favorite. Soft, Moist, Dark Chocolate cake with very mellow but distinctive flavor of Rum and lots of Raisins....makes this awesome Rum and Raisin Cake that can be served with or without whipped cream.

 I never had this cake before...this was the first time I was preparing this...and this was the first time I was tasting this...and let me tell you....This cake turned out to be one of those experiments that simply blew my mind away. I started out wondering how all the ingredients would co-mingle so nicely!!!!!!!! May be effect of this beautiful Anolon heavy gauge fluted cake pan, a gift from my darling husband.

 The overwhelming flavor and color was of the deep rich chocolate due to the use of cocoa powder.
I can guarantee....if you have never tried this type of cake, you really don't know what you are missing.
Fresh from the oven...treat yourself with this yummy cake and discover something new about chocolate!!!
*If you prefer non-alcoholic cake you can replace the rum with equal amount of apple or pineapple juice.*





Ingredients:
  • 1 cup Water
  • 1/4 cup dark Rum or 1/2 cup Apple Juice
  • 2/3 cup chopped Raisins
  • 3/4 cup Butter
  • 1 Egg @ room temperature
  • 1 1/4 cup White Sugar
  • 1 2/3 cup All-purpose flour
  • 1 teaspoon Baking Soda
  • 1/3 cup unsweetened Cocoa Powder
Directions:
  1. Preheat oven to 350 degrees. Prepare a 9 inches tube pan with oil and parchment.
  2. Boil one cup Water. Remove from and transfer into a mixing bowl. 
  3. Add Rum and Raisins. Melt Butter and beat Egg. Add to the raisin mixture.
  4. In a separate mixing bowl, sift Flour, Baking Soda, Cocoa Powder, and Sugar together. Mix well with a spatula. Make sure no lumps are left. Stir into raisin mixture and mix well. Be careful not to overmix. If the batter is too thick add a little more water.
  5. Pour into prepared pan and smooth batter evenly.
  6. Bake at 350 degrees for 32- 35 minutes or until a toothpick tests with a few moist crumbs adhering. Cool 15 minutes. Run a thin bladed knife around the edges to loosen and turn out the cake. Cool completely.
  7. This cake can simply be served with/without any topping along with some fresh fruits.









Good chefs always taste their recipe....Go Ahead...and say WOW!!!!!!!!!

My7Seas

24 comments:

  1. aipiJuly 24, 2010 at 7:10 AM

    wow.. that looks divine.. what a beautiful shape n color.... good one dear.. :-)

    ReplyDelete
  2. AnonymousJuly 24, 2010 at 9:06 AM

    hi Anshu ,delicious looking cake ! bt a doubt...cake with 1 2/3cup of flour will turnout this big ? what size cup did u use ? also what size pan shd b used to bake ? when my doubt is cleared I will definitely love to try this cake.

    ReplyDelete
  3. PriyaJuly 24, 2010 at 11:11 AM

    Such a scrumptious cake, looks soooo tempting..

    ReplyDelete
  4. AnshuJuly 25, 2010 at 11:39 PM

    Thanks Aipi & Priya!!

    @ Anonymous
    Thanks!
    A cup is standardized measure which you can get in any store like Kohl's, Walmart,etc. I used 1 2/3 cup of All Purpose Flour and this cake is good for 4-5 people. I baked in a 9 inches TUBE pan as you can see in the top photograph.

    ReplyDelete
  5. SatyaJuly 27, 2010 at 4:26 PM

    wow cake looks so soft n spongy ...very tempting click dear

    Satya
    http://www.superyummyrecipes.com

    ReplyDelete
  6. MahiJuly 27, 2010 at 11:29 PM

    I tried this cake yesterday...and it came out great!!!!!
    I made it in a round baking pan and the cake was very spongy and perfect sweet....
    After a long time I made a good perfect cake..
    Thanks for sharing the recipe...
    I am your follower now :)

    ReplyDelete
  7. DeeptiAugust 2, 2010 at 7:49 AM

    This luks perfect n came out really well.

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  8. AakankshaAugust 9, 2010 at 11:31 AM

    This looks delicious....and excellent clicks...

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  9. AnnieAugust 9, 2010 at 2:49 PM

    Good work of art!!!!!! this cake is really a work of art...:) :)

    ReplyDelete
  10. AnshuAugust 9, 2010 at 3:08 PM

    Thanks Deepti, Aakanksha and Annie

    ReplyDelete
  11. hamptonAugust 31, 2010 at 4:31 PM

    This looks so tempting!!!!! I am a follower of your blog...You have a really nice place here...
    All the best...Happy Cooking!!!!!

    ReplyDelete
  12. Now ServingFebruary 1, 2011 at 7:25 PM

    Very nice entry, dear - I cannot tell if you signed up yet - per the event rules to make your entry eligible for contest award...Also please try to send a new entry too -you can send a max of 3 with 1 new entry -- Look forward :)

    ReplyDelete
  13. AnonymousAugust 29, 2012 at 1:23 AM

    Delicious and easy. Went down a treat with my co-workers for morning tea.

    ReplyDelete
  14. Samantha SchofieldSeptember 8, 2012 at 4:22 PM

    I have just made a rum and raisin sponge cake and googled it to see how I could ice it and your recipe came up...looks lovely- next time I'll make yours.. ss

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  15. LeaSeptember 12, 2012 at 2:05 AM

    Mouth-watering! This looks really delicious and seems like not your ordinary cake. It's a must try. Thank you for sharing your recipes with us. I'm a new fan! :)

    ReplyDelete
  16. sonuSeptember 13, 2012 at 2:00 AM

    hi anshu ,thank u so much for stopping by at palate corner and im so glad u have joined my space...sorry for messaging u late :D ...luved ur space and happy to follow u :)
    btw the cake looks simply gorgeous...

    ReplyDelete
  17. Sameena PrathapSeptember 14, 2012 at 1:15 AM

    wow...that looks amzing...:)


    Dr.Sameena@

    http://myeasytocookrecipes.blogspot.in/

    ReplyDelete
  18. AnonymousOctober 24, 2012 at 9:47 AM

    Hi.. Can I ask what brand of rum did you use? What qualifies as dark rum?

    ReplyDelete
  19. Anshu BhatnagarOctober 28, 2012 at 3:41 AM

    I used Bacardi Black Rum.
    Rum gets darker and darker the longer time it spends in the barrel.Every dark rum was once a white rum, then a light rum, then a gold rum before finally being dark.

    ReplyDelete
  20. AnonymousDecember 23, 2015 at 8:19 AM

    Looks great. Bake at 350F? Or?

    ReplyDelete
  21. Anshu BhatnagarDecember 23, 2015 at 4:51 PM

    Thanks! Yes @350F

    ReplyDelete
  22. AnonymousDecember 24, 2015 at 9:42 AM

    thanks for sharing - made this and it turned out great. needed 55 minutes instead of 35 minutes, before the cake was cooked. will increase the raisins & rum the next time I bake.

    ReplyDelete
  23. AnonymousMay 2, 2016 at 8:51 PM

    I cut a lot of sugar.

    Thumbs up! Thanks, Anshu :)

    ReplyDelete
  24. UnknownDecember 15, 2016 at 3:02 AM

    I like the recipe. Even i tried something similar check it out here. http://smartwomanworld.com/recipe-traditional-christmas-rum-raisin-cake/

    ReplyDelete

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