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Rum Cake with Raisins

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  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 6
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Those who know me know that the pastries I enjoy making most are all traditional Colombian recipes. I love making them because they're a way for me to tell my kids about the dishes I enjoyed when I lived in Colombia. One of the traditional Colombian pastries I love most is rum cake with raisins. It's a simple pastry, but that doesn't make it any less delicious. Quite the opposite! It’s packed with so much flavor that one bite just won't cut it. Personally, I love the creamy and soft texture typically found in this type of cake. And as you can see in the photo, this recipe is no exception! I also don't like my bread to take a back seat in this dish, but rather be an integral component that absorbs the juicy flavors and gives us spongy and delicious bites each and every time.
by Erica Dinho
Updated Sep 9, 2015
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Ingredients

  • 5 cups pieces of hard bread
  • 2 cups milk
  • 1/4 cup raisins
  • 4 tablespoons rum
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted butter
  • 6 whipped eggs
  • 1 can condensed milk
  • 1 pinch of salt

Directions

  • 1
    Preheat the oven to 350 °F.
  • 2
    Mix the pieces of bread with the milk and let sit for 15 minutes.
  • 3
    Add the rest of the ingredients and mix well.
  • 4
    Add the mixture to a previously greased and floured mold and bake for one hour.

Expert Tips

  • tip 1
    If you like, omit the rum and add 4 tablespoons of orange juice instead.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Those who know me know that the pastries I enjoy making most are all traditional Colombian recipes. I love making them because they're a way for me to tell my kids about the dishes I enjoyed when I lived in Colombia. One of the traditional Colombian pastries I love most is rum cake with raisins. It's a simple pastry, but that doesn't make it any less delicious. Quite the opposite! It’s packed with so much flavor that one bite just won't cut it. Personally, I love the creamy and soft texture typically found in this type of cake. And as you can see in the photo, this recipe is no exception! I also don't like my bread to take a back seat in this dish, but rather be an integral component that absorbs the juicy flavors and gives us spongy and delicious bites each and every time.
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