Honey Apple Rum Raisin Cake

rum raisin bundt cake white plate

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.


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Apple Rum Raisin Cake
Serves 12
Traditional Dessert, Moist & Heavenly
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
  1. 1 cup raisins
  2. ¾ cup dark rum
  3. 1 cup butter, softened
  4. 1 cup raw honey
  5. 4 eggs
  6. 4 tart apples (Granny Smith), cored, peeled, chopped
  7. 4 cups whole wheat pastry flour, sifted
  8. 3 teaspoons baking powder (aluminum-free)
  9. 2 teaspoons vanilla extract
  10. 2 teaspoons cinnamon
  11. ¼ teaspoon nutmeg
  12. ½ teaspoon salt
  13. ¾ cups walnuts, chopped
  1. Preheat oven to 325°F (160°C)
  2. 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
  3. Soak raisins in rum (best if soaked overnight)
  4. Sift together flour, baking powder, cinnamon, nutmeg and salt
  5. Cream together butter, honey, eggs and vanilla. Add presoaked raisins
  6. Slowly mix in flour to butter mixture. Do not over work. Fold in nuts and apples
  7. 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.
  8. Bake 75 to 90 minutes until toothpick poked in the center comes out clean.
  9. Serve with rum sauce if desired, see recipe*
  1. Diet Type: Vegetarian
  2. Culinary Tradition: English
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miniature Bundt rum raisin cake


Non-Toxic Eco Friendly Bundt Pans


Dessert Plates


Picture Credit

Featured Picture: Swell

Bundt Rum Cake in Light Rum Sauce: Food Lust people Love

Mini Bundt Raisin Rum Cake: Photo Credit: Renée S. via photopin cc


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6 Responses

  1. Just starting this recipe and I am excited about it. I just wanted to mention that the apples were left out of the directions. I plan to add them when I add the raisins, sprinkling a little sugar and cinnamon on them beforehand.

    • Mary says:

      Hi Gina

      Oh my.. Thank you for the heads up! I would fold the apples in when you add the nuts or raisins, as you mentioned. Also, I wouldn’t sprinkle the apples with sugar. This recipe is designed to be healthy, adding sugar defeats the purpose. Let me know how it turns out. 🙂 Regards

    • Mary says:

      PS I love your site!

  1. December 17, 2012

    […] Honey Apple Rum Raisin Cake […]

  2. April 27, 2014

    […] This is a great Rum Sauce for bread pudding, cheesecake or even ice cream. As well, it is traditionally served with Honey Apple Rum Raisin Cake. […]

  3. January 31, 2015

    […] Receta adaptada de la web Living Green Newsflash. […]

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