This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Rum and Raisin Cake

By: Maree Skennerton

"Moist chocolate cake with rum flavoring, raisins, and pecans added for texture. Great coated with whipped cream or served hot with custard."

Rate/Review | Read Reviews (5)

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9 or 10 inch tube pan

Ingredients

1 cup water
1/4 cup rum
2/3 cup chopped raisins
3/4 cup butter
1 egg
1 1/4 cups white sugar
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/3 cup unsweetened cocoa powder
2/3 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan.
Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture.
Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.