Indulge in the delightful flavors of our rum and raisin cake recipe! With moist cake infused with rum-soaked raisins, this dessert is perfect for special occasions or any time you crave a boozy treat.
Introduction: Savor the rich and decadent flavors of our rum and raisin cake recipe! This delightful dessert features a moist and tender cake infused with the warm, aromatic essence of rum-soaked raisins, creating a symphony of flavors that’s sure to impress. Whether you’re celebrating a special occasion or simply craving a boozy indulgence, this rum and raisin cake is the perfect choice. Let’s dive into the recipe and discover how to create this irresistible treat!
Ingredients:
- 1 cup raisins
- 1/2 cup dark rum
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- Powdered sugar for dusting (optional)
Instructions:
- Prepare the Rum-Soaked Raisins:
- In a small saucepan, heat the dark rum over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add the raisins to the hot rum. Let them soak for at least 30 minutes, allowing the raisins to plump up and absorb the rum flavors.
- Preheat the Oven and Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
- Add Eggs and Flavorings:
- Beat in the eggs one at a time, followed by the vanilla extract.
- Alternate Adding Dry Ingredients and Buttermilk:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition.
- Fold in Rum-Soaked Raisins:
- Gently fold the rum-soaked raisins into the cake batter until evenly distributed.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:
- Allow the rum and raisin cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, dust the top of the cake with powdered sugar if desired.
- Slice and serve the cake, savoring the delightful combination of moist cake and boozy raisins.
Conclusion: With our delicious rum and raisin cake recipe, you can indulge in a decadent dessert that’s perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself to a sweet indulgence, this cake is sure to satisfy your cravings. Soak up the warm flavors of rum and plump raisins in every bite of this irresistible treat!
