Friday 2 February 2018

Recipe 2: Rum and Raisin Cake

You don't have to wait for Christmas for this cake.

Make it any day, for any celebration, and pair with a cup of hot coffee.

It's guaranteed to make your swoon.

This cake has a slight rum flavour and best eaten warm.


  1. 1.5 cups all purpose flour
  2. 1 cup +1 tbsp. sugar powder
  3. 1 cup flavourless vegetable oil or 1.5 cups unsalted butter
  4. 1.5 tbsp. cocoa powder (click to buy Hershey's Unsweetened Cocoa Powder)
  5. 1/4 cup raisins 
  6. 1/4 cup slivered almonds (click to buy Urban Platter Slivered California Almonds)
  7. 1 tsp. baking powder
  8. 1 tsp salt
  9. 1/4 cup rum (If you want to avoid alcohol add 2 tsp. Rum Flavour)
  10. 3 eggs


The night before soak the almonds and raisins in rum.
The next day bring the marinated dry fruits to room temperature.
Drain the dry fruits and coat with little flour to avoid sinking at the bottom of the cake tin.
In a bowl whisk eggs, rum (that was extracted from the dry fruits) and sugar.
In a separate bowl sieve the flour, cocoa powder, salt and baking powder.
Combine and fold the dry and wet ingredients.
Gently fold in the dry fruits.
Keep some extra almonds for sprinkling on top of the wet batter.
Pour the batter in a greased and floured cake tin.
Bake in oven at 180 degrees Celsius for 40-50 minutes or till a toothpick inserted comes out clean.


  • For extra boozy flavour, after baking add a few spoonful of undiluted rum on the hot cake and immediately cover with a tin foil. Cool and uncover before serving slices.
  • The cocoa powder does not make this cake chocolatey and only imparts a slight brown color to the otherwise pale looking cake.

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1 comment:

  1. Ha yad hai es cake ka taste. bahut accha bana tha but thora hard tha,it was not soft and spongy