Moist chocolate rum and raisin cake with pecans added for texture. Great coated with whipped cream or served hot with custard.
Preparation Time
20 mins
Cooking Time
40 mins
Total Time
60 mins
Calories
289 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.
Step 2
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 3
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.
Step 4
Pour boiling water into a small bowl. Add rum and raisins; set aside.
Step 5
Pour melted butter into a large mixing bowl. Beat in egg. Stir in raisin mixture.