Rum and Raisin Cake

Overview

Rum and Raisin Cake

By Amy // Posted Jul 19, 2020 // Category Cakes 

I came up with this recipe after wanting to make a slightly boozy and non-oil based cake. The sponge is so beautifully buttery and light with slight hints of rum. I love how pieces of raisin complement the cake so well.

Also, it’s a really simple and elegant cake that’s great on its own. You just need to dust some icing sugar before serving. 

Check out my favourite cake recipes.
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tips

1. Why only grams in this recipe?

It’s quite important to use a scale as making a sponge can be quite difficult. Getting the correct ratio of ingredients can essentially break or make your cake. For example, too much baking powder can make your cake sink, or insufficient liquid can result in a low volume cake.

2. Follow these tips!

1. Over-beating can collapse your cake and under-beating it can make it sink. So, when you whisk the sugar and eggs together, make sure to stop beating once the mixture is thick and pale yellow in colour. 

2. If your ingredients are cold, you may need to whisk the eggs and sugar for a little longer. 

3. The speed setting has to be at medium so that your batter is more stable and is lighter. You want fine air bubbles in the cake, not big ones. 

4. Make sure you buy 55grams eggs before you make this recipe. I had bigger eggs and had to painfully lightly whisk and measure out the eggs.

Click on this link -> my top 3 ways of bringing butter to room temperature.

RatingDifficultyIntermediate

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Yields12 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 150 g unsalted butter (at room temperature)
 260 g plain flour
 10 g baking powder
 150 g eggs (3x55g eggs)
 200 g caster sugar
 100 g raisins
 25 ml rum
 90 ml milk

1

Preheat your oven to 170 degrees Celsius or 340 degree Fahrenheit. Butter and flour a 23cm (9inch) round baking tin.

2

Cream your butter in a stand mixer or using a handheld whisk with 150 grams of sieved flour and the baking powder until it is combined.

3

Whisk your eggs and sugar in a stand mixer or using a handheld whisk on a high speed first, then reduce it to a medium or low speed. Continue beating until it is thick and pale yellow in colour.

4

Slowly combine the whisked eggs into the butter/flour base. Add the eggs to the flour base in several additions. Gently fold in the sultanas and rum.

5

Slowly add the milk and remaining flour to the butter base. Transfer this to your baking tin.

6

Bake for 45 or until your skewer comes out clean and let the cake cool. Dust with icing sugar before serving.

Ingredients

 150 g unsalted butter (at room temperature)
 260 g plain flour
 10 g baking powder
 150 g eggs (3x55g eggs)
 200 g caster sugar
 100 g raisins
 25 ml rum
 90 ml milk

Directions

1

Preheat your oven to 170 degrees Celsius or 340 degree Fahrenheit. Butter and flour a 23cm (9inch) round baking tin.

2

Cream your butter in a stand mixer or using a handheld whisk with 150 grams of sieved flour and the baking powder until it is combined.

3

Whisk your eggs and sugar in a stand mixer or using a handheld whisk on a high speed first, then reduce it to a medium or low speed. Continue beating until it is thick and pale yellow in colour.

4

Slowly combine the whisked eggs into the butter/flour base. Add the eggs to the flour base in several additions. Gently fold in the sultanas and rum.

5

Slowly add the milk and remaining flour to the butter base. Transfer this to your baking tin.

6

Bake for 45 or until your skewer comes out clean and let the cake cool. Dust with icing sugar before serving.

Rum and Raisin Cake
Nutrition Facts

Servings 12


Amount Per Serving
Calories 283
% Daily Value *
Total Fat 11.8g19%
Saturated Fat 6.9g35%
Cholesterol 74mg25%
Sodium 95mg4%
Total Carbohydrate 40.7g14%
Dietary Fiber 0.9g4%
Sugars 22.1g
Protein 4.4g9%

Calcium 62%
Iron 1%
Vitamin D 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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