Rum and raisin bundt

  • serves 15
  • 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.



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


  • Step 1

    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

    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

    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

    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.

Nutritional Information

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