Rum Raisin Pound Cake

Rum Raisin Pound Cake

It's so simple to make that you'll have no trouble getting the ingredients together. This is a grown-up's cake since there's some rum mixed in.


Egg (Medium)
Granulated sugar
140 g
Cake flour
135 g
Unsalted butter or margarine
130 g
1 tablespoon
Rum raisin
60-70 g
[a] Water
60 g
Granulated sugar
20 g
2 teaspoons


1. Combine and heat the [a] ingredients in a pan. Turn the heat off when the granulated sugar dissolves. Let it cool.
2. Preheat the oven to 180℃. Chop up the rum raisin roughly, and sift the flour 3 times. Melt the butter.
3. Crack the eggs into a bowl, and add granulated sugar. Heat the bottom of the bowl over a hot water bath, and whip the mixture.
4. When it's about body temperature, take the bowl off from the hot water bath. Whip some more until it's thick enough that you can write letters on the surface.
5. Fold in the flour lightly to avoid any lumps. Don't mix too much! Add the rum.
6. Mix in the melted hot butter. Also add the rum raisin.
7. Pour the dough into the pound cake tin, filling up to about 70-80%. Bake for 40-50 minutes.
8. When the surface is browned after 15 minutes, make some cuts with a knife. When they look like they're going to burn, cover with a sheet of aluminum foil.
9. When done, test with a skewer and make sure it comes out clean. Let them cool down slightly. Brush on some syrup until the surface becomes moist.

Story Behind this Recipe

I've been making this cake since I was in junior high school. After experimenting with different procedures, I settled with this recipe.