Applesauce Rum-Raisin Cake

11

"This cake has a lot of raisins soaked in rum. Try to soak your raisins overnight if possible or at least for a few hours."
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Ingredients

1 d 1 h 50 m servings 317 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 46.7g
  • 15%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place all the raisins in a small bowl with the rum and let sit overnight or at least 4 hours.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking pan.
  3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time; mix in applesauce.
  4. In another bowl, stir together the flours, cornstarch, baking soda, cinnamon, nutmeg, salt, and cocoa. Gradually add flour into the batter, mixing until fully incorporated. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Turn batter into the prepared pan.
  5. Bake in preheated oven until a tester inserted in the middle of the cake comes out clean, about 25 minutes. Cool on wire rack.

Reviews

11
  1. 11 Ratings

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Most helpful positive review

This cake has been the talk of the office. I put a little twist by using half applesauce and half chopped fresh sweet apples. WOW. Excellent recipe.

Most helpful critical review

The rum-soaked raisins are a nice touch, which I also use when making apple strudel. Other that that, though, I judge it a rather average cake, with a slight rum flavor.

The rum-soaked raisins are a nice touch, which I also use when making apple strudel. Other that that, though, I judge it a rather average cake, with a slight rum flavor.

This cake has been the talk of the office. I put a little twist by using half applesauce and half chopped fresh sweet apples. WOW. Excellent recipe.

What a wonderful recipe!!This was the most delicious rum cake I have ever tried!!I used a little more rum :-))))

I loved this cake! It had more of a banana bread consistency which made it great. I too halved the applesauce and put diced fuji apples (the sweetest). I used all golden raisins and let them ...

I am surprised that anyone would describe this as a rum cake. I was quite liberal in my use of rum, and actually added more than the 1 cup of rum soaked raisins called for (additionally, I soak...

This turned out perfectly the first time I tried it. I didn't have cocoa powder so I added extra cinnamon and nutmeg, and dusted the top with some powdered sugar. Very nice!

Oh yes ! I forgot to mention: make it in a bundt pan for a better presentation! Have fun...

Pay no heed to the 3 star reviews that say this cake is too dry, or not Rummish enough. Maybe it is in the original form, but use this twist: Use a full 1/2 cup rum to soak raisins. Also use th...

My family loved this one. I glazed the top with leftover rum. Gave if a good rum aroma.