Festive Rum and Raisin Cake for Unforgettable Holiday Joy

Last Updated on February 12, 2026 by Antoni Recipes Team

As holiday season rolls around, the scent of cinnamon, nutmeg, and spices wafting through the air brings a sense of warmth and nostalgia. That s exactly what I experienced while experimenting with this Boozy Rum and Raisin Christmas Cake for the first time. The delightful aroma of rich dried fruits soaking in spiced rum is enough to make anyone more festive.

This indulgent cake isn t just a treat; it s a make-ahead masterpiece perfect for sharing with loved ones. With its moist texture and a medley of flavors, it s bound to steal the spotlight at any gathering. Imagine slicing into a cake that feels like a warm hug, each bite revealing bursts of sweetness from sultanas and cherries, complemented by the subtle warmth of spices. You ll soon understand why this cake is a cherished tradition in many homes.

So, roll up your sleeves, and let s dive into the magic of creating this unforgettable treat that s not only beautiful but a delight to savor with friends and family!

Why is Rum and Raisin Cake a Must-Bake?

Unique Flavor Explosion: The combination of spiced rum and dried fruits creates an unforgettable taste that s sure to impress.
Make-Ahead Marvel: This cake is perfect for busy holiday schedules bake in advance and it only gets better with time!
Versatile Recipe: Customize with your favorite nuts or spices to make it uniquely yours.
Moist and Rich: Each slice is incredibly moist, reminiscent of traditional fruitcake, ensuring satisfaction.
Festive Centerpiece: With its warm aroma and inviting colors, this cake is the star of any holiday table!

Rum and Raisin Cake Ingredients

Discover the magic behind this festive treat!

For the Cake

• Sultanas or Raisins (700g) Provides sweetness and moisture; can substitute with a mix of dried fruits for variety.
• Glacé Cherries (50g) Adds a pop of color and sweetness; feel free to use other dried fruit if desired.
• Mixed Peel (50g) Introduces a citrus flavor; it can be omitted for a simpler taste.
• Chopped Dates (100g) Enhances sweetness and texture; substitute with additional sultanas or raisins if preferred.
• Spiced or Golden Rum (250ml + 2 tbsp) Infuses the cake with warmth and a boozy twist; use any good quality rum for the best flavor.
• Salted Butter (250g) Provides richness and moisture; switch to unsalted butter with a pinch of salt if needed.
• Soft Light Muscovado Sugar (200g) Contributes a deep caramel flavor; brown sugar can serve as a substitute.
• Eggs (4) Binds the ingredients together; no vegan substitute is advised for this recipe.
• Vanilla Bean Paste (2 tsp) Adds depth of flavor; pure vanilla extract can also be used in its place.
• Plain Flour (200g) Offers structure to the cake; a gluten-free flour mix works for a gluten-free version.
• Ground Almonds (75g) Enhances flavor and texture while keeping the cake moist; any nut flour can substitute if allergies arise.
• Baking Powder ( ½ tsp) Acts as a leavening agent; make sure it s gluten-free if needed.
• Orange Zest (1) Boosts the citrus notes; lemon zest is an excellent alternative if you re low on oranges.
• Ground Ginger (1 tsp) Adds a spicy warmth; fresh grated ginger provides an even bolder flavor.
• Ground Cinnamon (1 tsp) Offers warmth and sweetness; allspice can be substituted for a little twist.
• Nutmeg (grated) Adds fragrant notes; if you don t have any, cinnamon can stand in as a substitute.
• Blanched Almonds (50g) Provides a crunch and mild flavor; replace with walnuts or pecans as desired.
• Blanched Hazelnuts (50g) Adds texture and richness; any other nut can work if you wish.

For Serving (Optional)

• Whipped Cream A delightful topping to serve alongside each slice for extra richness.
• Steaming Coffee Perfectly pairs with this cake for a cozy, festive treat experience.

How to Make Rum and Raisin Cake

1. Soak the Fruit: Begin by soaking the sultanas, cherries, mixed peel, and chopped dates in 250ml of spiced rum overnight. This step allows the fruits to absorb the boozy goodness, enhancing their flavors.
2. Preheat the Oven: Preheat your oven to 160 °C (fan 140 °C/gas 3) and prepare a 20cm round cake tin. Butter the tin and line it with two layers of baking paper to prevent sticking.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter and light muscovado sugar together until light and fluffy. Incorporate the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.
4. Combine Dry Ingredients: Gently fold in the plain flour, ground almonds, baking powder, orange zest, and spices the ground ginger, ground cinnamon, and nutmeg until just combined.
5. Add Soaked Fruits and Nuts: Carefully stir in the soaked fruits along with blanched almonds and hazelnuts. Mix gently to avoid breaking the fruits while ensuring everything is well distributed.
6. Bake the Cake: Pour the batter into your prepared cake tin and bake for about 2 to 2.5 hours, or until a skewer inserted comes out clean. Keep an eye on the top; if it starts to brown too quickly, cover it with baking paper.
7. Cool and Feed the Cake: Once baked, pour the remaining 2 tablespoons of rum over the hot cake and allow it to cool completely in the tin. After cooling, wrap the cake tightly in baking paper and foil, storing it in an airtight container. For an even richer flavor, feed it with 2 tablespoons of rum every week!

Optional: For an extra festive touch, serve slices with a dollop of whipped cream.

Exact quantities are listed in the recipe card below.

Make Ahead Options

These lovely Rum and Raisin Cakes are perfect for busy holiday schedules! You can soak the sultanas, cherries, mixed peel, and dates in rum up to 24 hours in advance, developing their flavors. Additionally, the cake can be baked up to three days ahead of time; just make sure to cool and wrap it properly in baking paper and foil to maintain its moisture. Once you re ready to serve, simply feed the cake with another splash of rum, and let it rest for a few hours to enhance the boozy richness. With these make-ahead tips, you ll enjoy a delightful cake that s just as delicious when you re ready to share it with loved ones!

What to Serve with Rum and Raisin Cake?

Celebrate the season by crafting a delightful spread that enhances every slice of this festive treat.

• Whipped Cream: A dollop of sweet whipped cream adds richness and balances the spices, making each bite feel extra indulgent.
• Spiced Coffee: The warmth of spiced coffee complements the cake s flavors beautifully, creating a cozy, inviting experience at holiday gatherings.
• Fresh Fruit Salad: A refreshing fruit salad with citrus notes cuts through the cake s richness and adds a burst of freshness.
• Cream Cheese Frosting: Spread a layer of tangy cream cheese frosting for a luscious contrast to the boozy cake, elevating your dessert game.
• Mulled Wine: Serve slices alongside warm mulled wine, as the spices harmonize wonderfully with the cake s flavors, perfect for chilly evenings with loved ones.
• Vanilla Ice Cream: A scoop of silky vanilla ice cream melts into the cake s warmth, adding delightful creaminess and enhancing the overall indulgence.

How to Store and Freeze Rum and Raisin Cake

Fridge: Store the cake in an airtight container for up to 3 weeks. Ensure it s wrapped tightly in baking paper and foil to maintain moisture and flavor.

Freezer: For longer storage, freeze the cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before serving.

Feeding: If you re looking to enhance the boozy flavor, feed the cake with 2 tablespoons of rum every week, even while stored, to keep it moist and flavorful.

Reheating: If you prefer your cake warm, gently reheat it in the oven at 150 °C (300 °F) for about 10 minutes or until warmed through. Enjoy it fresh just like a delightful Rum and Raisin Cake!

Rum and Raisin Cake Variations

Feel free to get creative and put your personal touch on this delicious recipe!

• Nutty Delight: Swap the blanched almonds for toasted walnuts or pistachios to add a new crunch and flavor. The nutty taste will beautifully complement the sweetness of the fruit and rum!
• Spicy Kick: Add 1/2 teaspoon of ground cardamom or mixed spice for a warm, aromatic twist. This will elevate the festive flavour profile, making your cake even more irresistible.
• Floral Notes: Incorporate a tablespoon of rose or orange blossom water for a floral hint that dances on the palate. This fragrant addition will surprise and delight everyone who takes a bite!
• Fruity Surprise: Experiment with swapping half of the sultanas for dried apricots or prunes to enhance the fruity medley. Each slice will become a delightful journey through delightful textures and tastes.
• Citrus Burst: Replace the orange zest with lemon or lime zest for a tangy zing that brightens the whole cake. This citrusy touch can turn the traditional taste into a refreshing, zesty treat.
• Vegan Option: For a plant-based version, use a flax egg substitute, mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for every egg. While the texture may slightly change, it will still be a delightful treat for everyone!
• Chocolate Twist: Add 100g of dark or milk chocolate chips to the batter for a decadent chocolatey explosion. The chocolate will melt and blend beautifully with the rum, creating rich layers of flavor.
• Holiday Spirit: Infuse with a splash of brandy instead of rum for a deeper, more sophisticated flavor. This will create a festive vibe perfect for celebrating special occasions!

Expert Tips for Rum and Raisin Cake

• Soak Well: Ensuring all dried fruits are fully soaked in rum enhances their flavor and prevents an uneven texture in your cake.
• Double-Lining: Use two layers of baking paper to line your cake tin; this prevents the cake from over-browning and helps retain moisture.
• Consistent Feeding: For a deeper rum flavor, remember to feed your cake with 2 tablespoons of rum every week after it cools.
• Temperature Check: Make sure to use the skewer test to confirm the cake is fully baked; an undercooked cake will collapse, ruining your experience with this lovely Rum and Raisin Cake.
• Cooling Time: Allow the cake to cool completely in the tin; this step helps to fully develop its flavors and makes for easier removal.

Rum and Raisin Cake Recipe FAQs

What kind of rum should I use for the cake?
Absolutely! For this Rum and Raisin Cake, any good quality spiced or golden rum works wonderfully. It adds warmth and depth to your cake. I often opt for a rich spiced rum that enhances the cake s festive flavors. If you re not a fan of spiced rum, you can use a golden rum, which provides a slightly different yet still delicious taste.

How should I store my Rum and Raisin Cake after baking?
Store your cake in an airtight container at room temperature for up to 3 weeks. It s essential to wrap it tightly in baking paper and foil to lock in moisture and maximize flavor. If you want to enjoy it beyond that, I recommend freezing it. Just be sure to wrap it well!

Can I freeze the Rum and Raisin Cake?
Certainly! To freeze your cake, wrap it tightly in plastic wrap, then in aluminum foil. It can last for up to 3 months in the freezer. When you re ready to enjoy it, thaw the cake in the fridge overnight for the best texture. You might even want to feed it with a bit of rum during the thawing process for an extra flavor boost!

What if my cake is too dry?
If your Rum and Raisin Cake turns out dry, don t worry there s a simple fix! You can brush the top with a little rum or a syrup made from equal parts sugar and water, heated until dissolved. Another method is to wrap it in a slightly damp cloth and let it steam for a few hours. This will help add moisture back into the cake. Don t forget to store it well next time to maintain its moisture!

Are there any dietary considerations I should be aware of?
Yes! This cake contains eggs and almonds, so it s not suitable for those with nut allergies or those following a vegan diet, as no adequate substitutions exist for eggs in this recipe context. If you need a nut-free version, you could replace ground almonds with sunflower seed flour. Always check your ingredients for any allergens if serving to guests.

How long does the soaking of the dried fruits need to be?
The fruits should be soaked in rum overnight, which allows them to absorb the flavors deeply. This method not only enhances their sweetness but also contributes to the cake s moist texture. If you re short on time, at least soak them for a few hours, but overnight is ideal for achieving the best results.