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Rum Cake with Raisins

Rum Cake with Raisins
  • Prep 15 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 6
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.

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

  • 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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