Rum & Raisins Pound Cake (with video)

Since when did rum and raisins become a perfect match? According to the PreGel Magazine, the Italians, more precisely the Sicilians, were the ones who first created the Malaga gelato, which is basically Malaga raisins and wine. The raisins which have been soaked overnight give a sweet burst of alcohol in every bite. This combination of rum and raisins has been applied across various desserts as well, such as bread pudding, sauces and cakes. The sweetness of rum complemented the taste of raisins. In fact, most dried fruits matches well with the taste of rum, and therefore I love to soaked the dried fruits in rum when using them for my baking.

Rum and raisins butter cake is what I am going to share with you in this post. The raisins were actually soaked for about 2 weeks in the fridge, and eventually they were so plump and full of the flavour of rum. Oh ~~ yum!! Pound cake or butter cake is an easy and basic cake to make, usually using the creaming method. For my rum and raisins butter cake, apart from the traditional creaming of butter with sugar, I whipped the egg white and some sugar to form a meringue and folded it in to the butter mixture. The results? The butter cake was softer and fluffier.


My video showing how to make the rum & raisin pound cake:


Raisins 80g (soaked in about 2 – 3 Tbsp of rum)
Butter 150g
Sugar 36g
Salt 2g
Egg yolks 48g (~ 3 no.)
Cream 20g
Vanilla essence 1/2 tsp
Cake flour 100g
Baking powder 1/2 tsp

(B) Meringue
Egg white 120g (~ 3 no.)
Sugar 50g


  1. Soak raisins in rum for at least 24 hours in the chiller.
  2. Preheat oven to 190 degree Celsius.
  3. Sift the cake flour and baking powder, and set aside.
  4. In a mixing bowl, cream the butter with sugar and salt until light and pale.
  5. Mix in egg yolks in two additions. Remember to scrape the side and bottom of the mixing bowl to ensure even mixing.
  6. Add in cream and vanilla essence, to form a smooth emulsion with the butter mixture.
  7. In a clean and dry mixing bowl, whip the egg white and sugar until you obtain a meringue at medium to stiff peak.
  8. Divide the meringue into 3 parts. Fold in one part of the meringue to the butter mixture. Then, fold in half of the flour mixture.
  9. Fold in another one part of the meringue, and followed by folding in the rest of the flour mixture.
  10. Finally, fold in the rest of the meringue.
  11. Pour the batter into a mould. Remember to grease and flour the mould if necessary.

    I greased and floured the mould, and filled it up to 90% full.
  12. Bake for 25-30 minutes until nice golden brown and cooked. Let it cool slightly for about 10 minutes.
  13. Remove the pound cake from the mould. While the cake is still hot, brush all the sides of the cake with rum. Wrap the cake with plastic film and let cool.
  14. Decorate with snow powder and dried fruits if you wished. Serve at room temperature.




  1. Vanetta Kast

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