Rum raisin pound cake

Rum raisin pound cake


This is a recipe for a deliciously bitter and sweet rum raisin pound cake. It’s full of raisins, and the rich aroma of rum and butter spreads in your mouth.


  • pancake mix 150g
  • egg 2
  • sugar 50g
  • butter 50g
  • Raisins 80g
  • Rum 2 large


  1. Beat the eggs in a large bowl. Add sugar and room temperature butter and mix well with a whisk.
  2. Add pancake mix and mix roughly with a spatula. Add the rum raisins and mix gently.
  3. Gently pour the mixture into a mold lined with parchment paper and drop the mold twice from a height of 5cm to remove air.
  4. Preheat the oven to 180 degrees.
  5. Bake at 180 degrees for 5 minutes. Take it out and use a knife to make a vertical cut in the middle.
  6. Bake again at 180 degrees for 30 minutes. If it’s cooked all the way through, it’s done.
  7. Remove from mold. Brush the entire surface with rum. Wrap the whole thing in plastic wrap and let it cool before cutting.