Wednesday, 12 December 2018

Recipe 51: Rum & Raisin Marble Loaf Cake

The Winter is yet to peak but I cannot wait to dig into a thick slice of rum cake.

Not that you cannot crave for it in the summer. But there is a reason why summer season is not meant for rum cake.

Summers are best for fruity and citrus dessert flavours. A portion of lemon cake with an iced tea is what summer afternoons are meant for. Whereas, cold winter months calls for hearty and warm desserts that are either rum or brandy based.

Previously I shared my favorite recipe of Rum & Raisin Cake.

However, this winter I wanted to elevate my recipe and a little thinking led me to create a unique cake.

I call it my Rum & Raisin Marble Loaf Cake.
It is filled with a heady scent and flavour of rum all throughout. It has rum soaked raisins which after baking becomes saturated plump. The chocolate pairs beautifully with rum. And, in totality it is one of my proud recipes that I can boost of.

Each slice is extremely moist and it can be served just as it is.
But an even better way to serve is to microwave the desired slices for 10-20 seconds and add a scoop of vanilla ice cream on the side. Pair it with a hot cup of coffee or tea or even a glass of rum!

I made the cake with an egg. But you can definitely omit it and use a tablespoon full of Flax Seed Powder mixed into two tablespoon of water. Remember flax seed is a great replacement of egg in most cake recipes.

Secondly, this recipe makes use of a heavy dose of Rum. I used Old Monk. But if you wish to avoid alcohol or are baking for kids, and yet wish to yield the flavour of rum, try the Rum Essence.


Without any delay, now lets jump into the tasty recipe!


  1. 1.5 cups plain flour/maida
  2. 3/4 cup sugar
  3. 1/2 cup vegetable oil or 3/4 cup unsalted butter
  4. 1/4 cup warm milk
  5. 1/2 cup rum
  6. 1/2 cup golden raisins
  7. 60 gms milk chocolate or 3 tbsp. unsweetened cocoa powder (click to buy Hershey's Cocoa Powder)
  8. 1 tbsp. baking powder
  9. 1 tsp. vanilla essence (click to buy Ossoro French Vanilla Flavour)
  10. 1/4 tsp. instant coffee powder 
  11. 1/4 tsp. salt
  12. 1 egg


Soak raisins in rum for atleast 2-3 hours prior to baking.
If using rum flavour, then skip this step and add raisins to cake batter directly along with essence.
Sieve flour, salt and baking powder.
Melt the chocolate with coffee and 2 tablespoons of milk.
Keep aside.
In a large mixing bowl, whisk together egg, sugar, oil, milk and vanilla essence.
Add the marinated raisins and rum.
Whisk well.
Add the dry flour mixture and lightly mix the rum cake batter.
In a greased and floured loaf pan, add 70 percent of the rum batter.
In the remaining batter, add the melted coffee-chocolate mixture.
Now pour the chocolate batter over the rum batter and lightly swirl both cake batters.
Bake at 180 degrees Celsius for 45-50 minutes or till a toothpick inserted comes out clean.
I love to cut up slices of my desired thickness and store them in an airtight container in fridge. This cake lasts for 1 week.

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