Rum-raisin bundt cake

Prep  30 min
Total  1 hour 25 min
Plus  1 hour 20 min cooling time
Serves  16
Ease the holiday rush with a Rum-Raisin Bundt Cake, perfect for a lazy breakfast, afternoon tea or any family gathering. Let people serve themselves — because that’s how they’ll get the biggest piece.

Kitchen Tip: Let cake cool completely before glazing or glaze may become too thin.


1 tbsp
unsalted butter, softened
1 1/2 tsp
all-purpose flour


1 1/2 cups
1/2 cup
dark rum
3 1/2 cups
all-purpose flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
1/4 tsp
ground nutmeg
1/4 tsp
3/4 cup
unsalted butter, softened
1 1/2 cups
2 tsp
1 cup
sour cream
Golden Delicious apples, peeled and grated

Sour Cream Glaze

1/4 cup
sour cream
1 1/2 cups
icing sugar


  • PREHEAT oven to 350F.
  • MIX butter and flour in a small bowl, then brush inside a 10-cup Bundt pan.
  • MICROWAVE raisins and rum in a bowl for 1 1/2 min. Stir, then cover with plastic wrap.
  • WHISK flour, baking powder, baking soda, salt, nutmeg and cinnamon in a medium bowl. Beat butter and sugar in a large bowl, using an electric mixer on medium until pale and fluffy, 3 min. Beat in eggs, 1 at a time, beating after each addition, then vanilla. Beat in half of the flour mixture on low, then sour cream, then the remaining flour mixture. Fold in raisin mixture and apples. Scrape into prepared pan and smooth top.
  • BAKE until a skewer inserted into centre comes out clean, about 55 min. Cool for 20 min. Invert cake onto rack and  cool completely, about 1 hr.
  • GLAZE: Whisk sour cream in a bowl, adding icing sugar, 1/2 cup at a time, until smooth. Drizzle over cake.


Calories 405
Protein 7 g
Carbohydrates 64  g
Fat 14 g
Fibre 2 g
Sodium 293 mg
Latest Recipes