Rum Raisins Mini Cakes

The reason why alcoholic drinks go into cakes is mainly for aroma. Do not worry about alcohol, it will just evaporate during baking so it is fully safe to give these cakes to your kids or to eat them before driving.
When it comes to rum, my mind goes to pirates. I am not a big fan of this drink but I love the aroma. For cakes, you can use rum essence in general which is much more concentrated in terms of flavours but the drink itself can go as well. Rum and raisins are an undisputable match, both the taste and flavours go so well together.

This is a simple cake and I noticed that it match better small moulds, rather than big ones. It has a tendency to retract a bit when cooling no matter the baking time. They go well in cupcakes, mini cakes or bundtlettes moulds. However, the taste and texture are just perfect and I invite you to try it...


  • 125g dried raisins
  • 125g rum
  • 240g all-purpose flour
  • 6g baking powder
  • 3g salt
  • 5g cinnamon
  • 2g cardamom
  • 100g sugar
  • 225g butter (room temperature)
  • 4 eggs (room temperature)
  • 1 tablespoon lemon zest
  • 125g milk

  1. Prepare the raisins ahead by soaking them into rum. This should be made at least 1 hour before starting to prepare the cakes.
  2. Preheat the oven at 160ºC.
  3. In a bowl, whisk the flour, baking powder, salt, cinnamon and cardamom.
  4. In a standing mixer bowl mix the butter with sugar until light and fluffy.
  5. Add the eggs, one by one, while continuing to mix. Let the mixture well integrate each egg at a time.
  6. Add the lemon zest in the mixer bowl and continue to mix at a slow speed.
  7. Add alternatively the remaining ingredients: rum (without the raisins at first), flour mixture, milk.
  8. Pour the batter into moulds that were initially buttered and lightly floured.
  9. Bake for 45 minutes at 160ºC or until they begin to brown and detach from the sides.
  10. Let them cool on a wire rack and if you want you can glaze them. For the glaze, I used 1/4 cup of powdered sugar and 1-2 tablespoons of lemon juice.

Recipe inspired but heavily adapted from Beautiful Bunds - Julie Anne Hession, page 228.


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