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.