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Rum and raisin loaf cake

Name: Rum and raisin loaf cake
Prep time: 30 min
Cook time: PT45-50M
Total time: 1 h 15 min
Yield: Serves 6-8
Ingredients: For the cake; 250g margarine, at room temperature; 250g golden caster sugar; 250g self-raising flour; 1 tsp baking powder; 3 medium eggs, at room temperature, lightly beaten; 2 tsp ground ginger; 1 tsp ground cinnamon; For the syrup; 200ml dark rum (Lara uses Hattiers); 2 tbsp golden caster sugar; 1 cinnamon stick; 100g raisins; For the syrup; 250g double cream; 1 tsp vanilla extract; Specialist kit; 900g (2lb) loaf tin

By: Food writer, Lara Luck

Published: 21 Oct 24
Updated: 21 Oct 24

The pared-back look of this loaf cake belies its incredible flavour and syrup-soaked texture, with sweet raisins, warming spices and a healthy glug of rum. Served with the whipped cream (flavoured with rummy raisins), it’s a knockout for pudding, teatime –or whenever hunger strikes.

About the author Food writer, food stylist and food consultant, Lara has developed recipes for brands including Waitrose, Ocado and Asda. Though born and raised in the UK, her heritage is from the Caribbean islands of St Lucia and Grenada and Lara’s food reflects this. She won Best Caribbean Food 2022 at the Be Inclusive Hospitality awards and is a member of the Guild of Food Writers. Follow her on Instagram @foodbylaraluck

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Easy
November 2024

Test kitchen approved

Serves 6-8
Hands-on time 30 min, plus cooling. Oven time 45-50 min

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Nutrition: Per serving (for 8)

Calories: 647kcals
Fat: 33g (14g saturated)
Protein: 6.6g
Carbohydrates: 66g (44g sugars)
Fibre: 1.6g
Salt: 0.9g

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Ingredients

For the cake

250g margarine, at room temperature
250g golden caster sugar
250g self-raising flour
1 tsp baking powder
3 medium eggs, at room temperature, lightly beaten
2 tsp ground ginger
1 tsp ground cinnamon

For the syrup

200ml dark rum (Lara uses Hattiers)
2 tbsp golden caster sugar
1 cinnamon stick
100g raisins

For the syrup

250g double cream
1 tsp vanilla extract

Specialist kit

900g (2lb) loaf tin

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Method

Heat the oven to 180°C/160°C fan/gas 4 and line the loaf tin with baking paper.
Add all the ingredients for the syrup plus 30ml water to a saucepan over a low heat. Bring to a gentle simmer, cook for 8-10 minutes, then set aside to cool slightly.
Meanwhile, add all the cake ingredients to a large mixing bowl and stir with a wooden spoon until you have a nice smooth batter.

Strain the cooled syrup through a fine sieve set over a bowl, so you separate the syrup and the raisins (discard the cinnamon). Put the raisins in a food processor and whizz to a paste. Stir three quarters of the raisin paste into the cake batter along with 2 tbsp of the syrup (make sure you keep the remaining raisin paste and syrup). Pour the cake batter into the loaf tin and bake for 45-50 minutes. It’s ready when a skewer pushed into the centre comes out clean. Once cooked, leave the cake to cool completely.
Prick the top of the loaf cake all over with a fork, then drizzle over the remaining syrup.
Whip the cream to soft peaks using an electric hand mixer or stand mixer with a whisk attachment. Add the vanilla and the remaining raisin paste and fold it through. Serve each slice of cake with a generous dollop of the raisin cream.