Moist, buttery and full of warm, aromatic chai spices (cinnamon, cardamom, clove, ginger and black pepper), this rum raisin cake makes a great treat for a crisp fall afternoon.
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Ingredients:
For the cake:
A few notes on some of the ingredients:
- rum – you can use light or dark rum for this recipe
- the dry ingredients are:
- almond flour – use blanched almond flour, which has the dark almond skin removed
- all-purpose flour
- baking powder
- baking soda
- salt
- ginger
- cinnamon
- cardamom
- clove
- black pepper
For the glaze:
How to make the cake:
Prepare the pan:
Step 1. Heat the oven to 350 degrees F. Grease a 6-cup bundt pan, then sift flour into it and shake out the excess.
Make the rum raisins:
Step 2. Add ½ cup raisins and ¼ cup rum to a small saucepan.
Step 3. Briefly bring the rum to a boil, then turn the heat off and let the raisins cool and soak.
Prepare the dry ingredients:
Step 4. Next move on to your dry ingredients. Whisk together:
- ¼ cup almond flour
- 1 and ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon ground black pepper
Cream butter and sugar:
Step 5. Set the dry ingredients aside and in a large mixing bowl, whip together 8 tablespoons softened, unsalted butter and 1 cup granulated sugar.
Step 6. Whip in 2 eggs, then set the batter aside for a moment.
Whisk sour cream and milk:
Step 7. In a small bowl, whisk together ¼ cup sour cream and ¼ cup whole milk.
Finish the batter:
Step 8. With the mixer running, gradually whip the dry ingredients and the milk/sour cream mix into the cake batter, alternating between the two and starting with the dry ingredients.
Step 9. Drain the soaked rum raisins and stir them into the batter.
Bake the cake:
Step 10. Transfer the batter into the pan and bake until an inserted toothpick comes out clean (about 45 minutes).
Step 11. Let the cake cool on a wire rack, then unmold.
Make the glaze:
Step 12. Whisk together 10 tablespoons powdered sugar and 1 to 3 tablespoons rum, then drizzle on the cake. (Exactly how much rum you need will depend on the humidity in your kitchen. Start with 1 tablespoon, then add more until you have a slow-moving glaze.)
Can this cake be frozen?
Yes, you can easily freeze this bundt cake. Transfer the unglazed cake into a freezer bag (either whole or cut into quarters) and put in the freezer.
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Recipe Card
Chai-Spiced Rum Raisin Bundt Cake
Ingredients:
For the cake:
- ½ cup raisins
- ¼ cup rum*
- ¼ cup almond flour
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon ground black pepper
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs
- ¼ cup sour cream
- ¼ cup whole milk
For the glaze:
- 10 tablespoons powdered sugar
- 1-3 tablespoons rum
Instructions:
For the cake:
- Heat oven to 350 degrees F.
- Generously grease a 6-cup Bundt pan, dust with flour and shake out the excess. Set aside.
- Add raisins and rum into a small saucepan, bring the mix to a boil, then turn the heat off and set aside to cool.
- Whisk almond flour, all-purpose flour, baking powder, baking soda, salt and spices together in a bowl and set aside.
- Whip butter and sugar together until they are light and fluffy.
- Whip in the eggs. Set aside.
- Whisk the sour cream and the milk together in a bowl.
- Whip the dry ingredients and the milk/sour cream mix into the cake batter in two to three batches, alternating between the two and starting with the dry ingredients. Continue to whip the batter until it is smooth.
- Drain the raisins and mix them into the batter by hand.
- Fill the batter into the Bundt cake pan and bake until a toothpick comes out clean (~45 minutes).
- Let the cake cool, then release it from the pan.
For the glaze:
- Whisk the powdered sugar with the rum, then pour on the cake. (Start with 1 tablespoon rum, then add more until you have a slow-flowing glaze.)
Maya
Thank you so much, I love your recipes!
Nicole B.
I’m so glad to hear that, thank you so much, Maya! :)
Louise | Cygnet Kitchen
This is a gorgeous cake Nicole! I love the way you have shot it and only wish I could have a slice right now <3 x
Nicole B.
Isn’t it unfortunate that we all live so far apart? Would love to bring you a slice. :)
Shobelyn
omg, Nicole another stunning photo. I am going to try the glaze with my apple cake..
Nicole B.
Thank you, Shobelyn! I think that glaze would go very well on an apple cake indeed, yum! :)
traci | vanilla and bean
Every since I first started coming here, I’ve admired your ability to shoot consistent, beautifully styled and edited images. This recipe makes me want to get right into the kitchen and bake – mission accomplished! Rum soaked raisins and glaze with chai spices is a brilliant, flavor packed combination, Nicole! Love how you’ve incorporated almond flour! Well done!
Nicole B.
Thank you so much, Traci! That is so nice of you to say! :)