Rum and Currant Bundt Cake

Rum and Currant Bundt Cake

Boozey! Though rum is not favourite liqueur to drink, I think it pairs really well with cake and generally as a mixer.

The Gingerbread cake finished and I craved a cake that had raisins in. Found currants that I purchased from an Indian store in my pantry and figured let’s booze this up! Had to make another cake for the kids, because this cake is “adults only”.


  • ½ cup Vegetable Oil
  • 1 cup Sugar
  • 1 tbsp honey
  • 2 eggs
  • 2 cups plain flour
  • 1 tbsp vanilla extract
  • ¼ cup currant
  • ½ cup Rum
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup milk


  • Soak currants in ¼ cup of rum for a few hours (I soaked them overnight)
  • Preheat oven to 180°C (350°F).
  • Spray a bundt pan with baking spray and set aside
  • Using a mixer mix oil and sugar together
  • Add the eggs one at a time and mix till they are well incorporated.
  • Sift the dry ingredients together.
  • Mix together with the other ingredients in the mixer.
  • Mix in the rum and the soaked currants, add the soaking rum too.
  • Ensure not to over mix the batter.
  • Pour into bundt pan and bake for about 45 – 55 mins or until a skewer comes out clean.
  • Remove it from the oven and leave it to cool in the pan for about 10 minutes before removing it from the pan.
  • Leave it to cool completely on the wire rack.
  • Enjoy your cake.
Rum and Currant Bundt cake

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