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!! 🍁🍂🍁
7 thoughts on “Rum Raisin Cake”
Mouth watering cake!
Did not know there were edible maple leaves!
Yes! The maple leaves being edible was news to me too! The cake is awesome as well 😋
This recipe sounds so delicious! I love rum taste, and I also love raisins. Going to have to try it.
Oh this is such an awesome cake espeically if you like the flavor of rum. I love rum in cakes and desserts and this one is delicious 😋
I have a big ole bottle of rum sitting on my counter top right now. Been there for at least a week. Saving it for baking. 🙂
Do not eat too frequently. Temptation for these is not good when you are in 50s.
When will u make the cake again??