Applesauce Rum-Raisin Cake Recipe -
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Applesauce Rum-Raisin Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 9x13-inch cake Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    1 day 1 hr 50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2002

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
Aug 29, 2002

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.


11 Ratings

Aug 09, 2003

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

Aug 08, 2007

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 marinate in the rum for two days. Sooooo good. My dad loved his birthday cake. Thanks for the wonderful recipe :)

Feb 02, 2009

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 soaked my raisins in rum for several days), but no rum taste was discernible in the finished cake. I would describe this as a snack cake. It is moist and mildly spiced, not overly sweet, yet does not require a frosting or glaze. It is relatively healthy for a cake, and makes a good lunch box addition, or simply a nice snack for the kids. It is not an exceptional recipe in any way.

Jan 20, 2008

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!

Jul 08, 2004

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

Jul 29, 2011

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 this to glaze the cake fresh out of the oven: 1/4 C butter, 1/4 C Sucanat or Turbinado sugar, 1/4c (or a *tad* less if you prefer) rum. its fantastic. i also use a half and half Sucanat- turbinado sugar mix for the cake itself. It is healthier than white sugar and really you can't tell the difference.


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 46.7 g
  • 15%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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