Rum and Raisin Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch tube pan to prevent sticking. (5 minutes)

Recipe View 10 mins In a small bowl, combine the boiling water, rum, and chopped raisins. Allow the raisins to plump up and soak in the rum while you prepare the other ingredients. (10 minutes)

Recipe View 5 mins In a large mixing bowl, pour the melted butter and beat in the egg until well combined. Stir in the rum and raisin mixture, ensuring even distribution. (5 minutes)

Recipe View 5 mins In a separate bowl, sift together the granulated sugar, all-purpose flour, baking soda, and cocoa powder. This ensures a light and airy texture. (5 minutes)

Recipe View 10 mins Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Fold in the chopped pecans. If the batter seems too thick, add a tablespoon or two of water until it reaches a smooth consistency. (10 minutes)

Recipe View 2 mins Pour the batter into the prepared tube pan and spread evenly. (2 minutes)

Recipe View 45 mins Bake in the preheated oven for 40 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a serving dish to cool completely. (10 minutes)