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Rum & Raisin Bundt Cake

  • BAKE: 40 - 45 minutes
  • SERVES: 12


Carrot Cake Mix 500g
  • Carrot Cake Mix 500g
  • Wright's Carrot Cake Mix 500g
  • Raisins 250g
  • Dark Rum 125ml
  • Water 200ml
  • Vegetable Oil 60ml
  • Glaze:
  • Light Muscavodo Sugar 100g
  • Butter 50g
  • Dark Rum 45ml (3 tbsps)



Recipes : Wright’s Flour

1.    Place the raisins and the rum for the cake into a bowl and soak overnight.2.    Butter the inside of a bundt tin well and lightly dust with flour, tipping out the excess.

3.    Place the water, oil and cake mix into a bowl and mix together to form a smooth batter.

4.    Add the soaked raisins and mix well.

5.    Pour mix into the bundt tin.

6.    Bake in a lower half of a preheated oven 170 °C (340°F, Gas Mark 3) for approximately 40-45 minutes.

7.    Remove from the tin after 5 minutes and cool on a wire tray.

8.    Place the sugar, butter and rum into a small pan and heat gently until the sugar has dissolved, bring to the boil.

9.    Turn down the heat and allow to bubble for 2-3 minutes until the glaze has thickened slightly and appears shiny.  Allow to cool for 5-10 mins.

10.    Transfer the cake onto a plate and brush the glaze all over the cake.

"Hi I always make your bread, which we love, but thought I'd try your carrot cake. Absolutely superb, lovely texture. Must try the other cakes. Thanks"

John Salmon

Deb's Tips

This is a clever cake for Christmas with the most gorgeous of glazes. Yes of course you can dress it up a little more with a drizzle of icing, dredge of icing sugar or festive cake decorations if desired. Deb the Bread

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