Rum and Raisin Cake

Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard.

Rum and Raisin Cake


  • 1 cup water
  • 1/4 cup rum
  • 2/3 cup chopped raisins
  • 3/4 cup butter
  • 1 egg
  • 1 1/4 cups white sugar
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup chopped pecans


1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.

2 Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.

3 Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.

4 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.


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