Rum and Raisin Cake

Rum and Raisin Cake

This is a deeply warming moist winter cake, it is best made in advance as it lasts well and the flavour develops overnight.  It is good fresh from the oven as well...

This cake can be made as two smaller cakes, and sandwiched together with Rum Butter or just served as is. 


1 cup of raisins – soaked in 1 cup of rum (soak overnight or for a couple of hours if possible)

3 ¼ cups self raising flour

1 cup golden caster sugar

3 eggs

1 teaspoon baking powder

180 grams butter, softened

100 grams very good dark chocolate, melted

1 tablespoon golden syrup

1 ½ cups milk, warmed

¼ teaspoon nutmeg

Pinch of salt


Pre-heat oven to 200°C


Cream the butter and sugar, add the eggs one at a time and beat well.

Add the chocolate to the warmed milk with the salt and the golden syrup, combine well.  Add to the butter mixture, ensure the batter is smooth and well combined.

Add the flour with the baking powder and the raisins, including the rum, and the nutmeg.  Fold the cake batter together well.

Line either 2 20cm cake tins or 1 high sided spring form cake tin with baking paper and add the batter.  If baking two smaller cakes, bake for around 30 minutes.  For a single cake, cook for around 45-55 minutes, or until a skewer can be removed cleanly.


If making two smaller cakes, sandwich together with Rum Butter once cooled.


Rum Butter

1 cup icing sugar

150 grams butter, softened

3 tablespoons of Rum

50 grams dark chocolate, melted

Zest of an orange


Work the icing sugar and zest into the butter, then add the rum and chocolate.  Taste, adjust the sweetness or Rum as desired.  A pinch of salt enhances the chocolate flavour – or use salted butter.