Rum Raisin Cake


  • 3/4 cup butter softened
  • 1 cup granulated sugar
  • 1/2 cup firmly packed dark brown sugar
  • 3 eggs
  • 2 and 1/2 cups sifted all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 cup sour milk (to make sour milk place 2 tbs of lemon juice in 1 cup of milk. Do not stir. let stand for 10 minutes.)
  • 1 cup dark or golden raisins (or 1/2 cup of each)
  • grated rind of 1 orange
  • grated rind of 1 lemon
  • 1 cup chopped walnuts
  • 3 tbs orange juice
  • 3 tbs lemon juice
  • 1/4 cup dark rum

This is a rich moist cake. If you like rum raisin ice cream this cake is for you. Makes 1 cake, serves 12.


  • Cream butter, 1/2 cup granulated sugar, and brown sugar together until fluffy, and then beat eggs in one at a time.
  • Combine flour, salt and baking soda and add alternately with sour milk.
  • Stir in raisins, orange rind, lemon rind, and walnuts and mix well.
  • Pour batter into a greased 9 or 10 inch bundt pan.
  • Bake in a pre heated 350 degree oven about 1 hour.
  • Remove from oven and cool in pan for 15 or 20 minutes.
  • Turn cake out onto a rimmed serving plate.
  • Combine orange juice, lemon juice, rum and 1/2 cup granulated sugar and mix thoroughly.
  • Using a skewer, pole some holes in the top of the cake.
  • Slowly spoon rum mixture over the cake. Keep spooning up excess mixture from plate onto cake until all is absorbed.


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