Accessibility links

Back to recipes

Rum & Raisin Bundt Cake

  • BAKE: 40 - 45 minutes
  • SERVES: 12

Ingredients

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)

ADD TO BASKET

METHOD

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

We use cookies to give you the best online experience. By agreeing you accept the use of cookies in accordance with our cookie policy.