Gluten Free Rum and Raisin Cake
If ever there was a wining combination of flavors like Apple and Cinnamon, it has to be Rum and Raisin. Somehow the flavor of Rum brings out the flavors of the Raisin and it creates this delightful blend of flavors that shine in this recipe for Gluten Free Rum and Raisin Bundt Cake.

Christmas is coming! My favorite time of the year! Lat year I spent the season creating recipe for my Homemade for the Holidays Cookbook, but this year I am creating a some new recipes to share on the blog that are a mash up of some of my favorite flavours. Like this Gluten Free Rum and Raisin Bundt Cake.
Trinidad and the Caribbean is known for its Rum in addition to other things. Rum and Raisin ice cream is something that is found in plentiful and rum is featured in Trinidad Black Cake in which one of the main ingredients is raisins.

I know there are lots of people who like the flavors featured in Trinidad Black Cake but are not a fan of the burnt sugar and some of the other ingredients. If you’re one of those, this recipe is for you!
Inspired by a recipe that I found in one of my Martha Stewart Cookbooks this rum and raise bundt cake is simple delicious and a perfect Christmas treat!
How to make Rum and Raisin Bundt Cake
For this cake you first need Rum. You definitely want to use Gold rum for this recipe. It has more flavor than white rum and it gives the cake part of its flavor.
As many of you know, when it comes to Trini Black Cake, you soak your fruits week s or months in advance. We’re not going that far with this recipe, but we are giving the raisins a soak in the rum at least over night and I can tell you, it makes a massive difference in the flavor of the cake. Especially since we use the extra rum the raisins have been soaking in to add to the cake. (Similar to Trini Black Cake.)




Once you’ve got the raisins soaked, the rest of the cake comes together similar to that of a regular bundt cake and then finished with a rum glaze that makes the cake complete.

If you’re ready to whip up a new Christmas treat that will become a flavor fav. Let’s get started on this gluten free rum and raisin bundt cake.


Gluten Free Rum and Raisin Bundt Cake
If ever there was a wining combination of flavors like Apple and Cinnamon, it has to be Rum and Raisin. The flavor of Rum brings out the flavors of the Raisin and it creates this delightful blend of flavors that shine in this recipe for Gluten Free Rum and Raisin Bundt Cake.
Ingredients
For the Bundt Cake
- 1/2 Cup Raisins + 1/2 Cup Gold Rum
- 10 tablespoons butter (or 1/2 cup + 2 Tablespoons)
- 1 1/4 cup brown sugar
- 3 XL eggs
- 1 1/2 cups GF 1:1 Baking Flour
- 3/8 Teaspoon baking powder (1/4 teaspoon + 1/8 Teaspoon)
- 1/4 cup + 2 Tablespoons Evaporated Milk
For the Glaze
- 1 cup Powdered Sugar
- 1-2 Tablespoons Gold Rum
Instructions
- The night before you are going to make your cake. Add the raisins and rum to a bowl. Let soak overnight. Next day, drain, reserving the excess rum.
- Preheat oven to 325°F. Grease and flour a medium bundt pan and set aside. (About a 6 cup or 9 cup bundt pan)
- In a bowl, combine GF flour, baking powder and salt. Whisk to combine then set aside.
- In a measuring cup or another bowl combine evaporated milk and 1/4 cup of the reserved rum from the soaked raisins, then set aside.
In the bowl of stand mixer or using a hand mixer. Combine butter and brown sugar. Cream together then add the eggs one at a time mixing between additions. Once all the eggs have been added, add the vanilla and mix again. - Next, add the flour alternately with the milk and rum mixture in 3 batches, beginning and ending with flour scrapping the sides down as needed.
- Gently fold in the rum soak raisins. Pour the batter into the bundt pan smoothing out the top.
- Bake in the middle of the oven for 70-75 minutes rotating half way through, and a tester comes out clean and the top is golden.
- Let sit in the bund pan for about 5 minutes before transferring to a cooling rack
- In a measuring cup or bowl, combine icing sugar with 1 1/2 - 2 tablespoons of rum.
- Mix until a smooth glaze forms. If it is too thick add a little more rum and if it is too thin add a little more icing sugar.
- Drizzle over the warm cake, then slice and serve.
To Make the Cake
To make the glaze:
Notes
If you can't have dairy, simply use a dairy free butter and dairy free milk to substitute in the recipe.
Did you make this recipe?
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