Name: Apple Rum Raisin Cake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 45 min
Yield: 12
Cuisine: American
Ingredients: 1 cup raisins (golden or dark); ½ cup dark rum; 2-3 medium apples, peeled, cored, and chopped (about 2 cups); 2 cups (250g) all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; 1-2 tsp ground cinnamon; ½ tsp salt; ½ cup neutral oil (or melted butter); ¾ cup granulated sugar; ½ cup packed light brown sugar; 3 large eggs, room temperature; 1 tsp vanilla extract; Optional: ½ cup chopped walnuts or pecans

This moist Apple Rum Raisin Cake soaks plump raisins in dark rum for deep flavor, then folds them into a tender spiced batter with fresh apple chunks, brown sugar richness, and a hint of cinnamon. Baked to golden perfection, it’s a boozy, fruity loaf that’s irresistibly soft and aromatic.

Why You’ll Love This recipe

You’ll cherish this cake for its incredible depth of flavor – the raisins plump up beautifully in rum, infusing every bite with subtle boozy sweetness that pairs magically with juicy apples and warm spices.

The crumb is incredibly moist and tender thanks to oil (or butter) and applesauce elements from the fruit, staying soft for days without drying out. It’s not overly boozy (the rum mellows during baking), making it approachable yet sophisticated – perfect for adults who enjoy a touch of indulgence.

Easy to make with one bowl for the wet ingredients, no mixer required, it fills your kitchen with comforting aromas of rum, cinnamon, and baking apples. Slice it thick for coffee breaks, afternoon tea, or dessert with whipped cream; it also makes a thoughtful homemade gift. The flavors deepen overnight, so it gets even better as it sits.

Yield: 12 slices

Apple Rum Raisin Cake

Moist rum-soaked raisin and apple loaf cake with warm spices – cozy, boozy fall delight.

Prep Time 25 minutes

Cook Time 1 hour 5 minutes

Additional Time 15 minutes

Total Time 1 hour 45 minutes

Ingredients

1 cup raisins (golden or dark)
½ cup dark rum
2-3 medium apples, peeled, cored, and chopped (about 2 cups)
2 cups (250g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1-2 tsp ground cinnamon
½ tsp salt
½ cup neutral oil (or melted butter)
¾ cup granulated sugar
½ cup packed light brown sugar
3 large eggs, room temperature
1 tsp vanilla extract
Optional: ½ cup chopped walnuts or pecans

Instructions

Start by plumping the raisins: Place them in a small bowl, pour the rum over top, stir, and let soak for at least 30 minutes (or up to overnight in the fridge for deeper flavor) – they'll become juicy and fragrant!
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper overhanging the sides for easy removal – this cake is moist and loves to stick otherwise.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt – this ensures even rising and spiced distribution throughout.
In a large bowl, whisk the oil (or melted butter), granulated sugar, and brown sugar until smooth and well combined – about 1 minute for a nice emulsified base.
Add the eggs one at a time, whisking thoroughly after each until the mixture looks glossy and slightly thickened.
Stir in the vanilla extract and the rum-soaked raisins (including any remaining liquid) – the batter will smell amazingly warm and inviting right here!
Gently fold the dry ingredients into the wet in two additions, mixing just until no dry streaks remain – be gentle to keep the crumb tender.
Fold in the chopped apples (and nuts if using) evenly – the batter will be thick and chunky with lovely fruit pieces.
Pour the batter into your prepared loaf pan and smooth the top. Tap the pan gently on the counter to release air bubbles for even baking.
Bake for 50-65 minutes until golden on top, edges pull away from sides, and a toothpick inserted in the center comes out clean or with moist crumbs. Cool in the pan 10-15 minutes, then lift out and cool completely on a rack – slice and savor the rum-kissed magic!

Notes

The rum bakes off mostly, leaving wonderful flavor – but if serving kids or avoiding alcohol, substitute with apple juice. This loaf slices best when fully cooled (or even the next day). For extra indulgence, brush warm cake with a tablespoon of rum or drizzle with a simple rum glaze.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 449Total Fat 12gSaturated Fat 1gUnsaturated Fat 11gCholesterol 47mgSodium 271mgCarbohydrates 74gFiber 2gSugar 38gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Soak raisins in rum at least 30 minutes (or overnight for maximum plumpness and flavor infusion).
Use a mix of tart apples (like Granny Smith) and sweeter ones (Honeycrisp) for balanced taste and texture.
Don’t overmix once flour is added – gentle folding keeps the crumb tender.
Line the loaf pan with parchment overhang for easy lift-out and clean slices.
If rum evaporates too much during baking, brush the warm cake with a little extra rum glaze for shine and extra kick.
Test doneness early – ovens vary; toothpick should have moist crumbs, not wet batter.
Toast nuts lightly if adding for extra crunch and aroma.

Ingredients Notes

Dark rum (½ cup, like spiced or dark varieties) is essential for soaking raisins – it plumps them and adds warm, caramel-like notes that bake off partially for subtle depth without strong alcohol taste. Golden or dark raisins (1 cup) absorb the rum beautifully for juicy bursts.

Fresh apples (2-3 medium, about 2 cups chopped) provide moisture, natural sweetness, and tender chunks – peel for smoother texture or leave on for rustic appeal. All-purpose flour (2 cups) forms the base, with baking soda/powder for lift. Neutral oil (½-¾ cup) or melted butter keeps it moist longer than butter alone.

Sugars (mix brown and granulated, 1-1½ cups total) add caramel richness and tenderness. Eggs (2-3 large) bind and enrich. Warm spices (cinnamon 1-2 tsp, optional nutmeg/cloves) enhance the fall profile.

Vanilla extract rounds out flavors, salt balances sweetness, and optional chopped walnuts/pecans add nutty contrast.

Variations and Substitutions

For alcohol-free, soak raisins in apple juice or rum extract + water – flavor is still great but milder. Gluten-free? Use 1:1 GF flour blend. Dairy-free with oil instead of butter and non-dairy milk if batter needs thinning.

Add chopped pecans or walnuts for crunch, or fold in chocolate chips for a decadent twist. Make it spiced-up with ginger or cardamom. For a loaf variation, add a rum glaze (powdered sugar + rum) or cream cheese frosting. Use applesauce partially in place of oil for extra moisture and fruitiness.

Mini loaf pans or Bundt form work (adjust time down). Vegan: flax eggs, oil, and plant-based substitutes. For individual treats, bake in muffin tins (20-25 minutes). Layer slices with whipped cream for a trifle-style dessert.

Storage Options

Store at room temperature wrapped tightly or in an airtight container for up to 4 days – it stays moist and flavors improve.

Refrigerate for up to 1 week; bring to room temp before serving. Freeze slices or whole (wrapped well) for up to 3 months; thaw overnight and warm gently in oven to refresh texture.