Rum and Raisin Cake Bundt Recipe

Rum and raisin bundt

  • cuts into 15 slices
  • Easy

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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Ingredients

  • raisins 350g 
  • dark rum 100ml
  • butter 225g, plus extra for the tin
  • light muscovado sugar 175g
  • eggs 4 medium
  • plain flour 350g, plus extra for the tin
  • fast action or easy bake yeast 7g sachet
  • baking powder 1 tbsp
  • vanilla extract 2 tsp
  • milk 50ml

GLAZE

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

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...

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Nutritional Information

  • Kcals 407
  • Fat 17g
  • Saturates 10.1g
  • Carbs 51.6g
  • Fibre 1.6g
  • Protein 5g
  • Salt 0.6g
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