Rum & Raisin Cake

I baked this cake for my rum loving father on his birthday. He, like me, is not a fan of cakes. However, this melt-in-mouth, packed with flavour cake became an instant hit with him and everyone else. The raisins bring with them a burst of freshness when they pop in your mouth. Citrus fruits cut the heaviness of whipped cream. It is a perfectly balanced dessert for any occasion. Get drunk on desserts.


  • For the Filling
  • 1/2 Cup Raisins
  • 30 g Unsalted Butter (Amul)
  • 90 ml Orange Juice (Real)
  • 40 ml Rum of Your Choice (I Had Used Bacardi White)
  • For the Cake
  • 60 gm Cake Flour
  • 1 gm Baking Powder
  • 2 Tsp Vinegar
  • 1 gm Cinnamon Powder
  • 0.5 gm Ginger Powder
  • Pinch of Nutmeg
  • 2 gm Orange Zest
  • 57 gm Unsalted Butter
  • 70 gm Sugar
  • 1 Egg
  • Pinch of Salt
  • For the Decoration
  • 1 Cup Whipped Cream
  • Citrus Fruits Like Orange, Kiwi, Grapes


Prep: 25 minutes
Cooking: 50 minutes

  1. Raisins should be soaked overnight for best results.
  2. In a pan, boil orange juice over medium heat, add but and let melt.
  3. Take it off the heat and add Rum. Pour this mixture over the raisins. Cover and leave it overnight.
  4. Preheat the microwave oven (Convection Mode) at 180 degrees.
  5. Whisk flour, cinnamon, ginger, nutmeg, orange zest, baking powder, baking soda and keep aside.
  6. In another bowl, whisk butter and sugar until creamy, add the egg (if using more than one eggs, then add one egg at a time) and beat the mixture until light and fluffy.
  7. Combine the dry and wet ingredients (do not whisk after adding the flour). Add the soaked raisins along with the liquid and mix well.
  8. Bake the batter at 180 degrees for 40-45mins until done.
  9. Whisk the whipped cream until stiff peaks are formed.
  10. Once the cake cools down, decorate it with whipped cream add citrus fruits as you desire.