A traditional holiday season dessert in many countries. Rum raisin cake is said to originate from the English holiday puddings such as figgy pudding. However, Italy, the Caribbean, Germany and other countries have been making rum cake for centuries.
In original recipes dried fruit was used and soaked in rum for three months then added to the dough before baking.
Also known as “black cake”. the traditional Black Rum cake was known to be quite intoxicating if an excess was consumed!
This apple rum raisin cake is similar to the traditional version in moistness and heavenly flavor. It is a delicious cake that gets better with age. A traditional holiday gift in many countries, apple rum raisin cake is a delight. Served with a creamy Honey Butter Rum Sauce, guaranteed to get raves.
- 1 cup raisins
- ¾ cup dark rum
- 1 cup butter, softened
- 1 cup raw honey
- 4 eggs
- 4 tart apples (Granny Smith), cored, peeled, chopped
- 4 cups whole wheat pastry flour, sifted
- 3 teaspoons baking powder (aluminum-free)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cups walnuts, chopped
- Preheat oven to 325°F (160°C)
- Oil 1 Bundt pan or 2, 9 x 5-inch pans. A Bundt pan makes a moister loaf and is a lot more festive. Can also be baked in miniature Bundt pans; bake for half the time
- Soak raisins in rum (best if soaked overnight)
- Sift together flour, baking powder, cinnamon, nutmeg and salt
- Cream together butter, honey, eggs and vanilla. Add presoaked raisins
- Slowly mix in flour to butter mixture. Do not over work. Fold in nuts and apples
- Pour batter into Bundt pan. For best results, let rest for 15-20 minutes before baking. Oftentimes cakes with baking powder or soda are overworked, which makes the dessert rubbery.
- Bake 75 to 90 minutes until toothpick poked in the center comes out clean.
- Serve with rum sauce if desired, see recipe*
- Diet Type: Vegetarian
- Culinary Tradition: English