Rum and Raisin Cake

Total Time:

1 hrs 10 mins

Yield:

1 9- or 10-inch cake

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1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 9- or 10-inch tube pan.

2. Pour boiling water into a small bowl. Add rum and raisins; set aside.

3. Pour melted butter into a large mixing bowl. Beat in egg. Stir in raisin mixture.

4. Sift sugar, flour, baking soda, and cocoa together in a separate bowl. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into the prepared tube pan.

5. Bake in the preheated oven until an inserted toothpick comes out clean, 40 to 50 minutes. Let cake cool in the pan for 10 minutes, then turn out onto a serving dish.

I Made It

Nutrition Facts (per serving)

289Calories14g Fat37g Carbs3g Protein

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Nutrition FactsServings Per Recipe14Calories289% Daily Value *Total Fat14g18%Saturated Fat7g35%Cholesterol39mg13%Sodium167mg7%Total Carbohydrate37g14%Dietary Fiber2g7%Total Sugars23gProtein3gVitamin C0mg1%Calcium17mg1%Iron1mg7%Potassium135mg3%

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