Rum raisin cake

Rum raisin cake recipe

Linda Shiue
June 22, 2010 5:03AM (UTC)

Once you've settled in, enjoy this light version of the Caribbean-style fruitcake with a proper pot of English tea. Recipe adapted from the Naparima Girls' High School Diamond Jubilee Cookbook, San Fernando, Trinidad, 1988.


  • 2 tablespoons margarine
  • ½ cup brown sugar
  • 3 tablespoons flour
  • ½ cup raisins
  • 1 1/3 cup flour
  • 2 teaspoons baking powder
  • ½ cup margarine
  • ½ cup white sugar
  • 2 large eggs
  • ¼ cup rum
  • ¼ cup confectioners sugar
  • water


  1. Melt 2 tablespoons margarine and let cool. To the melted margarine, add the brown sugar, 3 tablespoons flour, and raisins. Mix well. In a separate bowl, combine flour and baking powder.
  2. In another bowl, cream ½ cup margarine with the white sugar until fluffy. Add in eggs. To the margarine/sugar/egg mixture, alternately add flour mixture and rum. Pour ½ of this batter into a greased and wax paper-lined 8-inch round cake pan.
  3. Sprinkle all but 3 tablespoons of the raisin mixture onto the batter. Pour on the remaining batter, then top with the remaining raisins.
  4. Bake for 50 minutes in a 350 oven, or until cake springs back when lightly touched with a finger. Let cool in pan for 10 minutes. Turn out cooled cake.
  5. Combine confectioners sugar with water to make a glaze of desired consistency, then drizzle over the cake.

Linda Shiue

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