• Total

    93
  • difficulty

    Easy
  • Cost

Rum & Raisin Cake

This Seasonal Treat is perfect for your next Christmas Celebration

Not included in the recipe

Utensils

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    Bowl

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    Spoon

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    Oven

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    Mixer

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    Handmixer

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    Bowl

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    Bundt cake pan

Ingredients

Portions: 12

  • 3/4 Cup Raisins
  • 1/2 Cup Golden Raisins/Sultanas
  • 1/2 Cup Cherries (chopped)
  • 3 Cups All-Purpose Flour
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 1/4 Cup Butter (room temperature)
  • 1 2/3 Cup Granulated Sugar
  • 5 Large Eggs
  • 1/2 Cup Rum
  • 2 Teaspoons Vanilla Extract (or Vanilla Essence)
  • 1 Cup CARNATION® Full Cream Evaporated Milk
  • 1/2 Cup Icing Sugar
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Instructions

  • 1.Pre-heat oven to 350°F (180°C)
  • 2.Toss raisins, sultanas/golden raisins and cherries in 1/4 cup of flour in a small bowl.
  • 3.Combine remaining flour, baking powder and salt in a medium bowl. Set aside.
  • 4.Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each one, until well blended.
  • 5.In another medium bowl, combine 7 tablespoons dark rum, vanilla and Evaporated Milk. Set aside
  • 6.Add flour mixture and Milk mixture to creamed butter alternating the additions.
  • 7.Beat until ingredients are combined thoroughly.
  • 8.Pour into greased and floured bundt pan. Bake in a preheated oven at 375°F (190°C) for 40-50 minutes or until a wooden pick comes out clean when inserted.
  • 9.Leave to cool on a wire rack for 10 minutes. Turn cake out of pan and leave to cool completely on wire rack.
  • 10.Mix icing sugar with remaining tablespoon of rum and drizzle over top of cake

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Carbohydrates 71.4 g
Energy 540.5 kcal
Fats 23.2 g
Fiber 1.5 g
Protein 7.9 g
Saturated Fats 13.9 g
Sodium 388.3 mg
Sugars 43.8 g

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