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


  • 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


  • 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.


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