Rum and Raisin Cake

Moist chocolate rum and raisin cake with pecans added for texture. Great coated with whipped cream or served hot with custard.

• Calories: 289 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• ⅓ cup unsweetened cocoa powder
• ¾ cup butter
• 1 ¼ cups white sugar
• 1 cup water
• 1 ⅔ cups all-purpose flour
• ¼ cup rum
• ⅔ cup chopped raisins
• ⅔ cup chopped pecans

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.

Step 2

Boil water; pour into a small bowl. Add rum and raisins to water; set aside.

Step 3

Melt butter; pour into a large mixing bowl. Beat in egg. Stir in raisin mixture.

Step 4

Sift sugar, flour, baking soda, and cocoa together in a separate bowl. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into the prepared tube pan.

Step 5

Bake in the preheated oven until an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a serving dish.