Rum Raisin Cake with Rum Icing

    20 min

    An easy cake with a light texture and just the right amount of rum and raisins. The rum icing is optional.

    55 people made this

    Makes: 32 cake squares

    • 2 tablespoons rum
    • 70g raisins
    • 75g caster sugar
    • 115g butter
    • 1 egg
    • 125g plain flour
    • 1/2 teaspoon baking powder
    • 4 tablespoons milk
    • For the rum icing
    • 30g butter
    • 60g icing sugar
    • 1 tablespoon rum

    Prep:20min  ›  Ready in:20min 

    1. Preheat oven to 180 C / Gas 4. In a small bowl, pour the rum over the raisins and set aside. Grease an 8 inch (20cm) cake tin.
    2. In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Mix until blended, then fold in raisins.
    3. Spread the mixture evenly in the cake tin and bake in preheated oven for 20 to 25 minutes.
    4. For the icing:In a smaller bowl, stir together the butter and icing sugar. Add the remaining rum and stir until smooth.
    5. When the cake comes out of the oven, let it cool slightly, then spread the icing evenly over the top. Slice into 32 squares.

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    Reviews in English (10)


    Good flavour. But how anyone gets 32 cake squares out of an 20 cm tin I'll never know. they must be tiny squares.  -  21 Dec 2012


    Thank you for posting this receipe. I made this for my BF  -  31 Aug 2016


    Made a very moist cake, took mine out of the tin too soon though and lost some of the bottom of the cake.  -  02 Jan 2015