Description
Delight in the festive flavors of this Rum Raisin Christmas Cake, a moist and spiced treat that captures the spirit of holiday gatherings in every bite.
Ingredients
Scale
- 1 cup dried raisins
- 1/2 cup dark rum
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg (freshly grated if possible)
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
Instructions
- Soak the dried raisins in dark rum overnight, covered with plastic wrap.
- Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or cooking spray.
- In a bowl, whisk together all-purpose flour, baking powder, cinnamon, and nutmeg.
- In another bowl, cream softened butter and granulated sugar until light and fluffy (about three minutes).
- Add eggs one at a time to the creamed mixture, followed by vanilla extract. Scrape down the sides of the bowl.
- Gradually incorporate the dry ingredients into the wet mixture until just combined.
- Gently fold in the soaked raisins.
- Pour batter into the prepared bundt pan and smooth out the top.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Allow cake to cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 295
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: - For added texture, consider substituting raisins with dried cranberries or adding chopped walnuts. - Serve warm or let cool completely before dusting with powdered sugar or icing.