Rum and Raisin Cake Bundt Recipe

Rum and raisin bundt cake

Name: Rum and raisin bundt cake
Total time: 1 h 45 min
Yield: Cuts into 15 slices
Ingredients: 350g raisins; 100ml dark rum; 225g butter plus extra for the tin; 175g light muscovado sugar; 4 medium eggs; 350g plain flour plus extra for the tin; 7g sachet fast action or easy bake yeast; 1 tbsp baking powder; 2 tsp vanilla extract; 50ml milk; 100g light muscovado sugar; 50g butter; 3 tbsp dark rum

Amanda James

Published: April 23, 2015 at 2:33 PM

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Cuts into 15 slices

Easy

Total time: 1 hr and 45 mins

+ overnight soaking and cooling

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Rum and raisin is a real crowd-pleasing flavour combo. Try this rum and raisin bundt cake warm, for pudding, dolloped with sweetened whipped cream

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Complete the dish

Bake this rum and raisin bundt, then check out our classic Christmas cake, snowball cake, rum cake and more Christmas baking recipes.

Ingredients

Nutrition

350g raisins
100ml dark rum
225g butter

plus extra for the tin
175g light muscovado sugar
4 medium eggs
350g plain flour

plus extra for the tin
7g sachet fast action or easy bake yeast
1 tbsp baking powder
2 tsp vanilla extract
50ml milk

GLAZE

100g light muscovado sugar
50g butter
3 tbsp dark rum

Nutrition: per serving

kcal407
fat17g
saturates10.1g
carbs51.6g
fibre1.6g
protein5g
salt0.6g

Method

step 1

The night before you want to make the cake, mix the raisins and rum together and leave them to soak overnight (stirring a couple of times if you remember).
step 2

The next day, drain the raisins reserving any leftover rum. Put 200g of the raisins and the rum in a food processor with the butter and sugar, and whizz until really smooth.Add the eggs, flour, yeast, baking powder, vanilla and milk with a pinch of salt and whizz again. Scrape into a mixing bowl, cover with clingfilm and leave at room temperature to rise for an hour.
step 3

Heat the oven to 170C/fan 150C/gas 31/2 and butter and lightly flour a large bundt tin (approximately 23cm). Fold the rest of the raisins through the batter, then spoon into the tin and smooth the top. Bake for 50 minutes – 1 hour, or until a skewer poked into the centre comes out clean. Turn out onto a wire rack to cool.
step 4

Put the glaze ingredients in a pan and heat gently until the sugar has dissolved, then bubble together for a few minutes until shiny and saucy. Cool until it starts to thicken, then pour over the cake to glaze. Cool until set. Cut into generous wedges.

Try our other boozy cake recipes here...

If your're looking for more festive bakes, click the link to see our best ever Christmas inspired baking recipes...

Authors

Amanda James

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