Traditional recipes

Rum raisin loaf recipe

Rum raisin loaf recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

This bread is a little sweeter and richer than your typical fruited loaf. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

73 people made this

IngredientsServes: 10

  • 2 tablespoons rum
  • 75g (3 oz) raisins or sultanas
  • 100ml (4 fl oz) water
  • 275g (10 oz) bread flour
  • 1 dessertspoon dark brown soft sugar
  • 1 teaspoon salt
  • 15g (1/2 oz) butter
  • 2 tablespoons double cream
  • 1/2 teaspoon rum extract
  • 1 egg
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:30min ›Cook:3hr ›Ready in:3hr30min

  1. In a small bowl, pour rum over raisins. Let stand for at least 30 minutes and drain.
  2. Place ingredients in pan of bread machine in the order recommended by the manufacturer. Use the regular setting.
  3. If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

Rum extract

Rum extract may not be available in your local shops, try searching online or in specialty shops.

Recently viewed

Reviews & ratingsAverage global rating:(58)

Reviews in English (51)

Altered ingredient amounts.leave the raisins soaking until all or most of the rum has been absorbed-08 Jun 2009


Used different ingredients.This was a great bread. It was very moist but not too sweet. I substituted currents for the sultanas, they worked very well.-18 Jul 2008

Vey nice bread, added to my favourites already-15 May 2011

Moist Banana Bread (with Rum!)

Today, I am going to share a moist banana bread recipe with you. This recipe with rum is the holy grail of all banana bread recipes!

It&rsquos healthy, super moist, with the subtle taste of rum in every bite!

Caribbean Rum Cake

Caribbean Rum Cake, an easy delicious recipe! The cake is soft and moist, packed with rum infused raisins and makes for a great Christmas time cake.

This is a super easy recipe and perfect with a cup of tea to celebrate the holidays! The cake is soft and moist, packed with rum-infused raisins, and makes for a great Christmas time cake.

Caribbean Rum Cake. Well! What can I say about this cake other than it is ABSOLUTELY DELICIOUS!

Last Christmas I went to stay with a very good friend, Wilma. Wilma lives in England, however, she is originally from the Island of St Kitts. Wilma is a fabulous cook and I've had many a good meal at Wilma's. On my last visit, Wilma kindly gave me a lesson on how she makes her Caribbean Rum Cake. Well, you know Caribbean people LOVE their rum and so it is no surprise they have a recipe or two which includes rum!

So I set about with my notepad and camera to have the recipe ready for sharing with you all. It is certainly one which can't be missed. Simply because the flavours and textures, the smells when this is cooking, and the rumbling of the tummy whilst you wait for a slice of this Caribbean Rum Cake is just something you can't miss out on!

This site contains affiliate links. I may receive a commission for purchases made through these links. As an Amazon Associate I earn from qualifying purchases. For more information, check Privacy Policy.

This Caribbean Rum Cake recipe has been in Wilma's family for generations. It is the way her mother used to make this cake, and that is just how it is. I am sure if you go to any Caribbean house, they will also have their own 'family' recipe for this cake. It's a very popular cake, especially at Christmas time.

Rum and Raisin Sticky Buns

These Rum and Raisin Sticky Buns are a bit more complicated and longwinded than most recipes on my blog but with Easter around the corner, I wanted to share a baking recipe that is not another reinterpretation of hot cross buns. The end result is a pillowy soft, buttery rich and deliciously boozy bun that makes all that effort worth it.

It was an Alison Roman recipe for Sticky Cinnamon Rolls in a recent newsletter that made me decide it has to be sticky buns rather than hot cross buns for Easter. And after chatting to my friend Emma while we were on a shoot the idea of Rum and Raisin Sticky Buns came into being. Lucky for me, Emma owns Gertie’s Rum, a premium craft rum distilled in Cape Town, so I was able to soak the raisins in some seriously good rum until plumped up and almost bursting.

The recipe is based on Alison’s recipe but I was quite fascinated with the concept of tangzhong that I had read about in the King Arthur Flour recipe for “Perfectly Pillowy Cinnamon Rolls”. The recipe describes tangzhong as follows “With origins in Japan’s yukone (or yudane), tangzhong is a yeast bread technique popularized across Asia by Taiwanese cookbook author Yvonne Chen. Tangzhong involves cooking some of a bread recipe’s flour in liquid prior to adding it to the remaining dough ingredients. Bringing the temperature of the flour and liquid to 65°C pre-gelatinizes the flour’s starches, which makes them more able to retain liquid — thus enhancing the resulting loaf’s softness and shelf life.”

I love to bake and I’m certainly not an expert baker but decided to make a tangzhong and see if it works. So I used half the milk and 3 tablespoons of flour in Alison’s recipe to make the tangzhong and add to the dough. Sticky buns are at their best on the day of baking but we had these buns a day later and they were definitely not stale or dried out. So I think the tangzhong method works. But I would suggest that you blast the rolls in the microwave for 15 seconds or so before enjoying the day after baking.

The rum soaked raisins are divided between the cinnamon sugar filling and the sticky glaze on which the buns are baked. With all the richness and sugar I don’t think the rolls need any glaze or cream cheese topping. They do get a quick brush of maple syrup for some extra shine and a sprinkle of salt to add some depth to the sweetness.

Do not overcrowd the pans, rather bake the rolls in two medium cake tins or a large rectangular cake tin. The uncooked buns need enough space when proofing and will expand considerably during baking.

I hope you enjoy baking this recipe for Rum and Raisin Sticky Buns. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy. You can CLICK HERE for more Easter recipe inspiration.

Rum Raisin Bread

This is a Sponsored post written by me on behalf of Diageo for SocialSpark. All opinions are 100% mine.

Judging from my recipe index, you can kind of figure out that I have a little fear of yeast breads. I can rock out homemade naan and pizza dough with ease, but making a loaf of bread by hand is something that I have yet to master. Sure, I can toss all of the ingredients into my bread maker, but there is something so rewarding and relaxing about working a giant piece of dough with my own two hands.

I also have a fear of my pantry, but decided to brave (clean) that whole situation the other day only to find two big boxes of raisins. So I after the pantry was all spiffed up, I decided I&rsquod try my hand at yeast bread and use up some of those raisins in Rum Raisin Bread.

I don&rsquot claim to have any clue about yeast breads and I refuse to tweak with the ingredients, method, etc. so I called Amber to walk me through the process over the phone. She had recently visited King Arthur Flour and their lovely bakers were able to rid Amber of her own yeast anxiety disorder, so I thought maybe- just maybe- she could help me out with my anti-yeast way of thinking.

The one issue Amber and I had when looking at all the recipes I wanted to use is that they were written specifically for bread machines. I was adamant though &ndash I wanted to do this the old fashioned way &ndash well, sort of, I wanted to use my KitchenAid Mixer.

Luckily, King Arthur Flour has a hotline you can call or chat online with &ndash about any sort of baking question ever. Isn&rsquot that amazing? I chatted with one of their Baking Experts online this weekend, and this is what they had to say about converting a bread maker recipe to a by-hand recipe:

&ldquoYou can easily convert bread machine recipes to &ldquomanual&rdquo recipes by reading the ingredients, then combining them the way you usually do.

Dissolve the yeast in the liquid, add other &ldquowet&rdquo ingredients (e.g., eggs, honey, butter), add the flour and other dry ingredients, knead, then knead in any &ldquoextras&rdquo (raisins, nuts, chocolate chips, etc.). Let the bread rise once in the bowl, then transfer it to a pan and let it rise again. Bake for about 30 minutes in a preheated 350°F oven.

A bread machine recipe for a &ldquolarge&rdquo machine, calling for 3 cups of all-purpose or bread flour or 4 cups of a whole-grain/all-purpose flour mix, will make a 1-lb. (8 1/2&rdquo x 4 1/2&rdquo) loaf.

A bread machine recipe for a &ldquosmall&rdquo loaf, calling for 2 cups of all-purpose or bread flour or 3 cups of a whole-grain/all-purpose flour mix, will make a 10- to 11-ounce loaf (a 7 3/8&rdquo x 3 5/8&rdquo pan).&ldquo

So, I rolled up my sleeves, measured everything out, mixed it according to Amber&rsquos and King Arthur Flour&rsquos instructions and waited, and waited, and waited. About an hour went by and my loaf was certainly not rising however my house was frigid, so I decided to put it into the oven on the bread proofing mode and after about 40 minutes it was perfect.

The bread had great crumb, crisp crust and slight chewiness that I found to be quite lovely. The rum soaked raisins added a little something special to the bread that we really enjoyed. Now, if only I can figure out why most of my raisins snuggled up next to each other in the center of the loaf. Overall, I consider this a victory and I&rsquom pretty certain that I be obsessed with yeast for at least a few more weeks.

Rum-Raisin Bread

A tender, lovely bread, with great flavors. You could change the fruit to suit your tastes, but the rum-raisin combo is mighty good. An excellent bread to serve up for company, or to treat yourself.


  • 2 tablespoons (28g) rum
  • 1/2 cup (85g) raisins
  • 3/4 cup (170g) milk
  • 2 tablespoons (28g) unsalted butter
  • 1/2 teaspoon rum extract, optional
  • 1 large egg
  • 1 tablespoon brown sugar
  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon (6g) salt
  • 2 teaspoons instant yeast or active dry yeast
  • 1/2 cup (113g) confectioners' sugar, sifted to remove lumps
  • 1 to 2 tablespoons (14g to 28g) rum*

*For a substitute see "tips," below.


To make the bread: Combine the rum and raisins in a small, nonreactive bowl and set aside to soak for about 30 minutes.

Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Place the remaining ingredients into the bucket of your bread machine in the order listed, select the dough cycle, and press Start.

When the machine beeps for additions, add the raisins and any remaining rum. Check the consistency of the dough, adjusting it with a tablespoon more water or flour if necessary to make a smooth ball of dough. Let the machine complete its cycle.

To shape and bake: Gently deflate the risen dough, divide it into thirds, and fold each piece over on itself so the cut edge is inside the ball of dough. Cover and let the dough rest for 10 minutes.

On a lightly floured surface, roll each piece of dough to a 12" rope. Place two of the pieces on a piece of parchment crossing each other. Lay the third piece over the top. Braid the bread from the center to the ends on both sides. (Braiding this way keeps the dough more uniform instead of having one long, stretched-out end.) Pinch the ends together and tuck them underneath.

Cover with greased plastic and let the braid rise for 30 to 45 minutes, until almost doubled. Toward the end of the rising time, preheat the oven to 375°F. Brush the top of the bread with egg wash, if desired. Bake for 35 to 40 minutes, until a deep golden brown and the center reads 190°F when measured with a digital thermometer. Remove from the oven and cool completely before glazing.

To make the glaze: Combine the confectioners' sugar with enough rum to make a spreadable glaze. Drizzle or brush the glaze on top of the braid.

Tips from our Bakers

If desired, replace the rum with 1 to 2 tablespoons (14g to 28g) milk mixed with 1/4 teaspoon rum extract or butter-rum flavor.

Rum Raisin Cinnamon Buns

Soft, yeasty, cinnamon rolls kicked up with rum soaked raisins.


  • 1 cup Raisins
  • ⅛ cups Rum
  • 2 cups All-purpose Flour
  • 1 package Active Dry Yeast, 0.25 Ounce Packet
  • ¼ cups Granulated Sugar
  • ½ teaspoons Salt
  • ¼ cups Water
  • 1 teaspoon Vanilla Extract
  • ⅓ cups Milk
  • ½ sticks Butter
  • 2 Eggs
  • ¾ cups All-purpose Flour
  • ½ cups Granulated Sugar
  • 2 Tablespoons Butter, Softened
  • 2 teaspoons Cinnamon


1. Measure out 1 cup of raisins and put them in a small bowl. Pour the rum over the raisins, stir, cover the bowl and set aside. The rum will soak into the raisins.

2. In a large bowl measure out the 2 cups of flour, yeast, sugar, and salt. Set aside. Also, in a separate cup measure out the water and add the vanilla to the water. Set that aside as well.

3. In a small sauce pan add the milk and butter over medium-low heat. Heat just until the butter melts. Remove from heat. Add the water/vanilla mixture to the milk mixture and let the mixture cool to 100-110 F using a thermometer. (If you go to my old recipe, you will notice that I finally upgraded from my dingy meat thermometer!)

4. Once the mixture is at the right temperature, pour the liquid into the flour, salt, sugar and yeast mixture. Mix to combine. Add the eggs and the last 3/4 cup of flour and mix. The dough will slowly come together.

5. Butter all around the inside of a large bowl. Plop the dough into the greased bowl and cover the bowl with plastic wrap and a dishtowel. Set the bowl aside in a warm, shaded place for one hour. The yeast will be all happy and warm and fed and start working to grow the dough. It should almost double in size, not quite. But it will definitely look bigger than what you put in there to begin with. If it doesn’t, you can give it more time…or the yeast could just be old and didn’t activate. If that’s the case, you may need to start over.

6. When it’s ready, lightly flour your work surface and knead your dough 10 times, by folding it into itself.

7. Then, roll your dough out flat using a rolling pin. Mix together the raisin/rum, 1/2 cup of sugar, 2 tablespoons of softened butter and cinnamon and spread it evenly over the flat dough.

8. Starting at the bottom, roll the dough up so that in the end you just have one long log.

9. Cut it into 9-10 slices and place the slices into a greased/buttered, 9࡯ pan.

10. Cover this with plastic and a dish towel for 45 minutes to let it proof again. Preheat your oven to 350 F.

11. After the last proof, remove the plastic and towel and bake for 27-30 minutes until dark golden brown and bubbly.


    1. Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Boil rum in heavy small saucepan until reduced to 1/4 cup. Set aside.
    2. Sift next 5 ingredients into medium bowl. Using electric mixer, beat rum, sugar, eggs, oil, and vanilla in large bowl until slightly thickened, about 5 minutes. Add flour mixture beat just until blended. Stir in apples, walnuts, and raisins. Transfer batter to prepared pan.
    3. Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack. Cut into squares and serve.


    • ½ Cup sugar
    • 1 Tablespoon flour
    • ½ Teaspoon cinnamon
    • Dash ground nutmeg
    • ½ Cup dark rum
    • 6 Medium favorite apples (Peel and slice thinly)
    • ½ Cup chopped pecans
    • 3 Packages (8 ounces each) softened cream cheese
    • 3 Eggs
    • ¾ Cup sugar
    • 1 ½ Teaspoons vanilla

    Preheat oven to 350F degrees.

    TO MAKE CRUST combine all ingredients blend well.

     Press in bottom and 1 ½ inches up sides of 9 inch spring form pan chill.

    TO MAKE TOPPING combine sugar, flour, cinnamon and nutmeg in Dutch oven.

    Stir in rum and add apples bring to a boil, cover and simmer for 15 minutes.

    Cook mixture just until apples are tender stirring occasionally.

    Remove from heat and stir in the pecans cool to room temperature.

    SET ASIDE 3 tablespoons of the filling refrigerate remaining topping for serving.

    TO MAKE FILLING combine cream cheese, eggs, sugar and vanilla in a large bowl.

    Beat cream cheese mixture until well blended stir in reserved apple topping.

    Pour mixture in prepared crust bake for 50 minutes then TURN OVEN OFF.

    NOTE: Leave cheesecake in oven with DOOR AJAR for 1 hour.

    Refrigerate cheesecake at least 4 hours.

    Run knife around edge to loosen sides remove sides and top with apple topping.

    Braided Rum Raisin Bread

    Rum raisin will always remind me of my late Grandpa. It was one of his favorite ice cream flavors, but as a kid I could never understand that.

    Not when there’s chocolate and sprinkles and caramel to enjoy! But now that I’m a little older I can see the attraction.

    Rum raisin offers a complex depth of sweetness, and that’s exactly what you’ll find in this bread recipe. I added a teaspoon of cinnamon to the loaf to make it extra comforting, but feel free to skip that if you’d prefer.

    There’s also a sweet glaze drizzled over the top with an extra hint of rum. The entire loaf just smells simply amazing, even after it’s done baking!

    Tip: To intensify the rum raisin flavor, allow the raisins to soak in the rum overnight before you add them into the dough.

    This dough is considered a “rich dough,” because it’s made with sugar, eggs, butter, and milk. These ingredients lend that wonderfully soft texture and bold flavor. They can also slow things down in the bread making process. So, be sure to give this dough some extra kneading time and rising time.

    I’m partnering again with my favorite brand of baker’s yeast, Red Star Yeast, to bring you this recipe. I used their Platinum Yeast to make this perfectly fluffy yet rich loaf of Rum Raisin Bread.

    The Platinum Yeast takes the stress out of homemade bread baking. It’s made with dough enhancers that strengthen and improve your dough, and even increase oven spring, so every bread-baking project turns out wonderfully.

    By the way, if you don’t finish this loaf the day it’s baked the somewhat stale leftovers make for excellent French toast or bread pudding!

    If you decide to give this recipe a try, be sure to snap a picture and tag us on Instagram so we can see and share: @handletheheat @redstaryeast.


  1. Frewin

    Rather amusing idea

  2. Bara

    I congratulate, the brilliant idea

  3. Faelen

    It is good idea. I support you.

  4. Vasudev

    I suggest you try and you will find all the answers there.

Write a message