If you like rum raisin ice-cream you will love this rum raisin cake. Give it a try!
I love Haagen Daz’s Rum Raisin ice cream – the original! When we were in college at University of Texas in Austin over 30 years ago, our inexpensive indulgence on our starving student’s budget was a pint of rum raisin ice cream. We would share and finish off in one go. Today, we feel guilty having more than a scoop of ice cream, we are much older and our metabolism has slowed down 😞 yet we can’t resist this ice cream.
Craving rum raisin ice cream but not wanting to stop by the grocery store and get some, I thought I would try making a rum raisin flavored cake. Why not? It has all the rum raisin flavor of the original ice cream but in a cake form. The cake turned out awesome!
Rum Raisin Cake
- 2 cups all-purpose flour, plus more for pan
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 1/4 cup softened butter, plus about 1 tsp softened butter for pan
- 1/4 cup canola oil
- 2 tsp vanilla
- 2 large eggs
- 1 cup sour cream
- 1/4 cup rum
- 1/2 cup raisins such as currants, golden raisins, and orange raisins
- Soak the raisins in 1/4 cup rum for 30 minutes – 1 hour.
- Preheat oven to 350 degrees. Butter a 9 inch round cake pan or one large bundt cake pan. Butter the pans and line bottom with parchment paper. Butter the parchment paper also and flour inside, tapping excess out.
- In a medium bowl sift together flour, baking powder, baking soda, and salt.
- In another bowl whip together softened butter, eggs, vanilla, sour cream and sugar until creamy.
- Combine the butter mixture with the flour mixture until well incorporated.
- Add the rum soaked raisins with the rum it was soaked in and mix into the batter.
- Pour the batter into the baking pan and bake for 40-45 minutes until a toothpick inserted comes out clean.
- Once cake is done, let the cake cool for 15-20 minutes before taking it out of the pan. Wait at least 1 hour or more before serving.
- Cook’s Notes: To make the cake extra moist drizzle some simple syrup over the warm cake. For a simple syrup warm 1/4 cup sugar with 1/2 cup water on the stovetop until the sugar is dissolved. Pour over warm cake.
- Garnish with fall-inspired autumnal maple leaves and serve with coffee or tea.
Are you wondering if the Japanese maple leaves on my cake are edible 🍁?
Edible Japanese Maple Leaves
You won’t believe this folks! In Japan in autumn, Japanese maple leaves are eaten as a snack called momiji or momiji tempura. Momiji is made with Japanese maple leaves that are dried with salt and then battered and deep fried into a crunchy snack. This very unique snack originated in a village in Osaka where it is traditionally made every autumn. Who knew!! 🍁🍁
Happy Fall Everyone!! 🍁🍂🍁